Print Options

Back to Mexican Pork Chops >

Include these items:

Select reviews >

Taste of Home Logo

Mexican Pork Chops

 Mexican Pork Chops
“We enjoy Mexican Pork Chops over rice to catch the spicy sauce,” says Nancy Negvesky of Somerville, New Jersey. “You can use mild, medium or hot salsa. If the pork chops are too spicy hot, you can eliminate the cumin-chili powder rub.”
4 ServingsPrep/Total Time: 25 min.


  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each )
  • 1 tablespoon canola oil
  • 1-1/4 cups salsa
  • 1 teaspoon baking cocoa
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons minced fresh cilantro
  • 1 green onion, chopped


  • Combine cumin and chili powder; rub over both sides of pork. In a
  • large skillet, brown pork chops in oil on both sides over medium
  • heat.
  • In a small bowl, combine the salsa, cocoa and cinnamon; pour over
  • pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 3-4
  • minutes on each side or until a thermometer reads 145°, stirring
  • sauce occasionally. Let stand for 5 minutes before serving. Sprinkle
  • with cilantro and green onion. Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1/3 cup sauce equals 213 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 390 mg sodium, 4 g carbohydrate, 1 g fiber,

2 of 2

Mexican Pork Chops (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.