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Tex-Mex Pork Chops Recipe

Tex-Mex Pork Chops Recipe

"My Tex-Mex Pork Chops won a contest for me," writes JoAnn Dalrymple of Claremore, Oklahoma. Salsa, cumin and green chilies give these chops the spunk they need to be called "Tex-Mex."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • Butter-flavored cooking spray
  • 1 small onion, chopped
  • 6 boneless pork loin chops (5 ounces each)
  • 1 cup salsa
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper


  • 1. In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat for 5-6 minutes on each side or until a meat thermometer reads 160°.
  • 2. Combine the salsa, chilies, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through. Yield: 6 servings.

Nutritional Facts

1 pork chop equals 223 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 433 mg sodium, 9 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

Reviews for Tex-Mex Pork Chops

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Reviewed Nov. 12, 2013

"I really enjoyed this meal. I've made it 3 times now and it just gets better each time I make it."

Reviewed Nov. 10, 2012

"Yum! Can't complain about this one!

~ Theresa"

Reviewed Apr. 25, 2011

"Not at the top of my list but solid and easy.This is a good recipe with some spanish rice and when you might want a change from your typical pork chop.

tom,connelly springs,NC"

Reviewed Mar. 14, 2011

"(Thanks for saying something was missing before i made this) I added a can of low-sodium diced tomatoes and only used 3 bone-out pork chops (about 10 oz. total)

I recommend cooking the pork chops and onion at the same time and not allowing the onion to tenderize before putting in the chops.
Also, in combining the salsa, chilies step, along with the can of diced tomatos, I added a package of store-bought cajun rice. (following the package instructions)
It made this dish a meal!
Delicious and I would recomment to anyone."

Reviewed Dec. 31, 2010

"Probably wont make again unless I had the pork on hand and nothing else to make. It didnt taste bad and wasnt bland but it just didnt have enough of something. I did like that it is healthy, easy and you can actually taste the flavor of the meat instead of masking it."

Reviewed Jan. 25, 2008


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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.