This Mexican pork chop recipe is packed with flavor and super easy to make. The pan-seared chops are infused with flavor thanks to my adobo seasoning, and the Mexican cheese blend tastes fantastic and helps keep the pork chops tender and juicy.
If you like pork chops, you'll also want to take a bite out of smothered pork chops, keto pork chops with homemade ranch seasoning, and parmesan crusted pork chops. These are all ICONIC pork chop recipes.
🐖 Adobo Pork Chops
I went all Mexican in this pork chop recipe. I used the adobo spice blend to season my pork chops instead of the usual salt and pepper. If you like a burst of garlicky flavor in your meat, then you'll love this seasoning. It will take your recipes to a whole new level. And my Keto taco seasoning makes a great seasoning substitute.
The Mexican blend cheese adds a fun, exciting twist of flavor and texture to the dish, making it even more delicious. The adobo seasoning and this cheese blend are a flavor match made in heaven. I guarantee everyone will be coming back for seconds - you have to keep the pork chops tender and juicy. I'll show you how to keep them from drying out. Time to get cooking!
🍽 What you need
This recipe is made in a single skillet. If you use an oven-safe skillet, you can pop it in the broiler at the end to make the cheese nice and brown, and bubbly. I like cast iron skillets for this reason. Plus, cast iron doesn't have any finishes that can chip off and be potentially dangerous. It's easy to clean and can last a lifetime if you take care of it.
- 6 pork chops thin
- 3 tbsp avocado oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- 1 cup Mexican blend cheese shredded
- 1 tsp adobo seasoning
If you don't have adobo seasoning on hand or are not a fan of store-bought spice blends like myself, you can whip up a batch. My homemade adobo seasoning only takes a few minutes, and you only need a few ingredients, which you most probably have in your spice cabinet.
🔪 How to make
This 30-minute Mexican pork chop recipe is fantastic with my cilantro lime cauliflower rice. The combination is iconic, low-carb, and keto-friendly.
- Mix the adobo seasoning, cumin, onion powder, paprika, garlic powder, and salt in a small bowl. Sprinkle the spice blend evenly over the pork chops on both sides. You can use your fingers to mix and ensure the seasoning covers all sides and sticks to the chops.
- Heat the avocado oil in a large skillet over medium heat for 2-3 minutes. Once your pan is hot, add the pork chops and sear until browned on both sides. This should take about 3-5 minutes per side. But to be on the safe side, make sure your pork chops are cooked at an internal temperature of at least 145° F. This is especially important if you're using thick cuts. I'm pretty sure no one wants an undercooked pork chop.
- Remove from heat and let the meat rest for a bit, then drizzle the shredded cheese evenly over the seared pork chops for that cheesy goodness.
- Preheat the broiler and place the chops under HI and broil until the cheese melts and browns slightly. If your dish is not broiler-safe, transfer the pork chops to a baking dish.
- Serve warm with some veggies and Mexican or white rice. Bon appetit!
This Mexican pork chop recipe is quite simple, but just like most recipes, you can alter it to suit your taste or preference. Embrace adventure and sub, or add whatever you want. However, the subs and add-ins need to make sense.
Salsa Verde Version
Mexican pork chops in salsa verde sauce are a delicious option you can try. Salsa verde is a well-flavored sauce that's popular in Mexican households. It's usually a combination of tomatillos, onions, cilantro, garlic, lime, and chile peppers. You can get a bottle of salsa verde at the grocery store or make your own at home.
Suppose you choose the latter, roast or broil the tomatillos and peppers for a few minutes. This gives the salsa verde a bit of extra flavor. Then toss everything in a blender and blend to desired consistency.
1 pound fresh tomatillos, 2 cloves garlic, ½ cup white onion, ½ cup cilantro, 2 peppers, and 1 tablespoon lime juice.
So to make salsa verde Mexican pork chops, sear the meat to golden perfection as directed in the recipe. Pour the Verde sauce over the pork and bring to a boil. Reduce heat and let it simmer for about 10 minutes or until the sauce is reduced by half. You can garnish with cilantro or any fresh herb of your liking.
Swap the seasonings
You can swap the adobo seasoning with your favorite spice blend. Ranch, Italian, or poultry seasoning are excellent subs.
Swap thin pork chops
For this pork chop recipe, I went thin boneless pork chops simply because they cook quickly. But if you prefer thick cuts or bone-in, go ahead and use them. You just have to adjust the cooking time to ensure the chops cook to the right doneness. It can take about 2-4 minutes longer per side but make use of the meat thermometer.
For this pork chop recipe, I went thin boneless pork chops simply because they cook quickly. But if you prefer thick cuts or bone-in, go ahead and use them. You have to adjust the cooking time to ensure the chops cook to the right doneness. It can take about 2-4 minutes longer per side but make use of the meat thermometer.
The Mexican blend cheese combines Monterey jack, cheddar, asadero, and queso quesadilla cheeses. But if you cant get your hands on this blend, you can use either of the above. Or cheeses that melt well like Provolone, Colby, Asiago, and others.
🥗 What to serve with
A great meal like this one deserves a delicious side dish to complement it. There are plenty of excellent sides you can serve with Mexican pork chops, but here are my favorites;
One Pan Mexican Rice - this Mexican rice is loaded with tons of flavors, making it a great side dish for this Mexican pork recipe.
Cilantro Lime Cauliflower Rice - I love Mexican pork chops with anything 'ricey'. This is another combo I tried, and everyone in my house loves it.
Garlic green beans - these veggies pair beautifully with the creamy and flavorful pork chop.
👪 Serving size
This Mexican pork chops recipe is a perfect weeknight meal that serve 6 people. It will get you in and out of the kitchen in no time and is super flavorful. Give it a try, and you won't be disappointed.
Mexican Pork Chops
- Sprinkle seasonings evenly over pork chops on both sides.
- Heat the oil in a large skillet over medium heat.
- Add pork chops to pan and sear until browned and cooked to an internal temperature of 145° F. Around 5 minutes per side. This will vary depending on the thickness of your chops, just keep checking the temperature.
- Divide the shredded cheese evenly over the tops of each chops and heat under the broiler on HI until melted, slightly brown and bubbling.