Mexican Pork Chops

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Sep. 23, 2023
We enjoy Mexican pork chops over rice to catch the spicy sauce. You can use mild, medium or hot salsa. If the pork chops are too spicy, you can eliminate the cumin-chili powder rub. —Nancy Negvesky, Somerville, New Jersey
Mexican Pork Chops Recipe photo by Taste of Home

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 boneless pork loin chops (6 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

Directions

  1. Combine cumin and chili powder; rub over both sides of pork. In a large skillet, heat oil over medium heat. Brown pork chops, 1-2 minutes on each side.
  2. In a small bowl, combine salsa, cocoa and cinnamon; pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 145°, 5-6 minutes on each side, stirring sauce occasionally. Remove from the heat. Let stand 5 minutes. Sprinkle with cilantro and green onion.
Mexican Pork Chops Tips

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

Nutrition Facts

1 pork chop: 289 calories, 13g fat (4g saturated fat), 82mg cholesterol, 368mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1/2 vegetable, 1/2 fat.