Mexican Pork Chops Recipe

4.5 1 3
Mexican Pork Chops Recipe
Mexican Pork Chops Recipe photo by Taste of Home
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Mexican Pork Chops Recipe

Read Reviews
4.5 1 3
Publisher Photo
“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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

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 8-10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with cilantro and green onion. Yield: 4 servings.
Originally published as Mexican Pork Chops in Taste of Home February/March 2007, p51

Nutritional Facts

4 ounce-weight: 213 calories, 10g fat (3g saturated fat), 55mg cholesterol, 390mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1-1/4 cups salsa
  • 1 teaspoon baking cocoa
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons minced fresh cilantro
  • 1 green onion, chopped
  1. 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.
  2. In a small bowl, combine the salsa, cocoa and cinnamon; pour over pork. Bring sauce to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with cilantro and green onion. Yield: 4 servings.
Originally published as Mexican Pork Chops in Taste of Home February/March 2007, p51

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A13 User ID: 6893613 148532
Reviewed Nov. 30, 2012

"This is really tender-the only problem was that no one in my family really liked it. I would like to make it again, but not if my kids don't like it."

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