These Mexican pork chops are easy to make and go great with a side of homemade Mexican rice or Mexican cauliflower rice. Versatile and delicious!
It’s hard to go wrong when you take Mexican seasonings, add them to meat and fry them in a pan. Add cheese and you pretty much have a hit on your hands. One day I was trying to come up with a Mexican inspired recipe for pork chops because I had a hankering for some Mexican rice but my husband wanted pork chops.
That’s how this recipe came about.
My son and I don’t eat meat, but my daughter and my husband enjoyed the recipe. The key here is not to overcook the pork. I used boneless pork loin chops but you can use whatever type of pork chops you want. I think thinner chops would be better, but you can use thick ones if you want.
The National Pork Board recommends cooking pork chops to an internal temperature of 145° F and then letting them rest for about 3 minutes before serving.
I apologize for the quality of the photos. I honestly hadn’t intended on publishing the recipe. Sometimes I just want to make dinner for the enjoyment of it, and not worry about taking photos. But this did turn out good and was a great compliment to my homemade Mexican rice.
The pork itself is low carb, keto, gluten-free, etc. Obviously the Mexican rice is not. There are plenty of recipes for low carb Mexican rice though so you can easily make a rice that fits with your diet.
Easy Mexican Pork Chops Recipe
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 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.
If you are new to cast iron, you can grab a starter set. This one is the wildlife series which is really cool!
Easy Mexican Pork Chops
- 6 pork chops thin
- 3 tbsp avocado oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 cup Mexican blend cheese shredded
- 1 tsp adobo seasoning
- 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.