Mexican Pork Chops

How can you make sure Mexican pork chops are tender?

Ensure Mexican pork chops turn out tender by using an instant-read thermometer to measure the internal temperature. For maximum juiciness, the proper internal temperature for pork chops is 145°, so pull them out of the oven when the thermometer reflects that number. You can also brine pork chops before cooking them to improve moisture retention. Our guide to how to brine meat will help you if you choose to try this method.

What do you serve with Mexican pork chops?

Mexican pork chops have a bold flavor from the cocoa-infused salsa sauce, so we usually serve them with traditional sides like cilantro-lime rice and black beans. Feel free to switch up the beans, going with charro beans or refried beans instead. You can’t go wrong with fresh salsa, homemade guacamole or a side of tortillas with these Mexican pork chops, either.

How long will leftover Mexican pork chops last?

Cooked pork chop recipes typically last 3 to 4 days when stored in an airtight container in the refrigerator. If you’re planning to reheat the pork chops in the oven (a 350° oven for 10 to 15 minutes should do the trick nicely), wrap the pork chops individually in foil. The foil method is also the best way to freeze Mexican pork chops, storing the wrapped chops in a freezer-safe bag. Thaw the foil packs in the refrigerator overnight and pop them in the oven to reheat. Frozen pork chops should be used within 3 months for best quality.

—Lindsay Mattison, Taste of Home Contributing Writer