mexican pork chop recipe

Written ByJenny Smyth Posted on
mexican pork chop recipe
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The Best mexican pork chop recipe

I’ve always been a fan of pork chops, and this Mexican-inspired recipe is one of my favorites. The combination of flavors and textures is just right – the tender pork, the tangy chipotle peppers, and the crunch of fresh cilantro all come together to create a dish that’s both familiar and exciting. I love serving it up at family gatherings or for a quick weeknight dinner.

My kids devour it, and I appreciate how easy it is to make. Plus, the health benefits of using lean pork and plenty of vegetables are a bonus. I’ve made this recipe countless times, but it never gets old.

In fact, I often find myself tweaking the spices and seasonings to suit my mood or the occasion. It’s a versatile recipe that can be dressed up or down depending on your needs. And let’s not forget the leftovers – they’re just as tasty the next day, if not more so!

One thing that sets this recipe apart is the use of chipotle peppers in adobo sauce. These smoky peppers add a depth of flavor that’s hard to replicate with other spices or seasonings. I’ve tried substituting with other types of hot sauce or chili flakes, but it’s just not the same.

There’s something about the slow-cooked heat of chipotles that makes this dish truly special.

Mexican Pork Chops

Mexican Pork Chops

4.6 from 1542 votes

Juicy pork chops seasoned with a smoky chipotle rub and simmered in a rich tomato sauce with onions and peppers. This one-skillet meal is quick enough for a weeknight dinner but impressive enough for guests.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Sauce

1 tablespoon olive oil
1 medium onion, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup chopped fresh cilantro
Juice of 1 lime

👨‍🍳Directions

1In a small bowl, combine the cumin, smoked paprika, chipotle powder, garlic powder, salt, and pepper.
2Pat the pork chops dry with paper towels, then rub the spice mixture evenly over both sides of each chop.
3Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
4Add the pork chops and cook for 4 to 5 minutes per side, until a golden brown crust forms and the internal temperature reaches 145°F.
5Transfer the chops to a plate and set aside.
6Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
7Add the sliced onion and bell pepper, and cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan.
10Bring the sauce to a simmer and cook for 3 to 4 minutes, until slightly thickened.
11Return the pork chops to the skillet, nestling them into the sauce.
12Cover the skillet with a lid and reduce the heat to low.
13Simmer for 8 to 10 minutes, until the chops are heated through and tender.
14Remove the skillet from the heat and stir in the fresh cilantro and lime juice.
15Serve the pork chops hot with the sauce spooned over the top.

🔧Equipment

Large skillet with lid
Small bowl
Cutting board
Chef’s knife
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For a milder dish, reduce the chipotle powder to 1/4 teaspoon. Serve with rice, warm tortillas, or a side of black beans to complete the meal.

Watch Video Of How Mexican Pork Chops Works

To store leftovers, let the pork chops cool completely and place them in a container with the sauce. They will keep in the fridge for up to four days.

For reheating, warm them in a skillet over medium low heat with a splash of broth or water to keep the meat moist. You can also use the microwave, but the stovetop gives better texture.

This recipe is perfect for serving at family gatherings because it is easy to scale up. I often double the batch for taco nights or casual get togethers.

The pork chops can be shredded and used as filling for tacos or served over rice with beans. It is a versatile dish that always pleases a crowd and requires minimal effort from the cook.

❓ Frequently Asked Questions About Mexican Pork Chops

Q5: Is this recipe suitable for vegetarians or vegans?

No, this recipe contains meat and dairy products, making it unsuitable for vegetarians or vegans.

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