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Chipotle-Teriyaki Pork Chops

These flavorful pork chops have both Southwestern and Asian flair—with the chipotle and ancho pepper, and the teriyaki and soy sauce. They're topped with queso fresco—a white, fresh Mexican cheese that has a fine-grained texture and mild flavor. It softens but does not melt when heated. Also called queso blanco, it can be found in Latin markets and larger supermarkets.
  • Total Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    4 servings


  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons grated onion
  • 1 tablespoon teriyaki sauce
  • 1 chipotle pepper in adobo sauce, drained
  • 1 garlic clove, peeled
  • 1/8 teaspoon ground ginger
  • 2 tablespoons ground ancho pepper
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon ground cumin
  • 4 boneless pork loin chops (8 ounces each)
  • 1/2 cup queso fresco or shredded Monterey Jack cheese


  • For sauce, combine the first eight ingredients in a blender; cover and process until smooth. Transfer to a small bowl; set aside. Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops.
  • Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce. Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened. Let meat stand for 5 minutes before serving. Serve with remaining sauce.
Nutrition Facts
1 each: 216 calories, 13g fat (4g saturated fat), 37mg cholesterol, 1285mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 16g protein.

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  • naters
    Apr 9, 2012

    This recipe is very flavorful. It is pretty spicy though. I love spcy food, but next time I will try decreasing the spices to suit my husband and children. I did not add the cheese, maybe the cheese would have toned down the heat in the dish. If you like spice and citrus flavors you'll like this recipe

  • toddbobb
    Jan 19, 2008

    No comment left

  • ohmyganache
    Sep 12, 2006

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  • asbond
    Jun 27, 2006

    No comment left