Best 14 Mexican Pork Chops Recipes

EASY AND DELICIOUS MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
• Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
• Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
• Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.

MEXICAN PORK CHOPS

Steps:

• 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 3-4 minutes on each side or until a thermometer reads 145°, stirring sauce occasionally. Let stand for 5 minutes before serving. Sprinkle with cilantro and green onion.

MEXICAN CHILE PORK CHOPS

Steps:

• In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
• Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
• In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
• Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
• Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
• In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
• In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

SPICY MEXICAN PORK CHOPS

Steps:

• In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
• To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
• Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
• Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.

OLE MOLE MEXICAN PORK CHOPS

Steps:

• In large bowl, mix together crushed tomatoes, chipotle pepper, cumin, chili powders, cocoa, oregano, beans and poblano peppers. Pour in beer and stir.
• In small skillet fry bacon until crisp: remove bacon to paper towel to drain, set aside.
• Saute chopped onions and garlic in one tablespoon of bacon fat for about three minutes, add to tomato mixture.
• Season pork chops with salt and pepper.
• Place sliced onions on bottom of crock pot; place pork chops on top of onions; this will prevent the chops from sticking.
• Add tomato mixture to crock pot.
• Cook on low for 6-7 hours (time may vary).
• Stirring is not necessary; removing the lid results in heat loss and may require extended cooking time.
• Stir in corn approximately 1 hour before serving.
• If the sauce is to thin, mix corn meal or masa harina with a little water and stir a little into the sauce until you've achieved desired thickness.
• Just before serving squeeze lime juice into pot and stir.
• To serve place pork chops on a bed of rice, spoon sauce on top and garnish with bacon bits and cilantro.

MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350º.
• Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.
• Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.

MEXICAN PORK CHOPS AND RICE

Steps:

• Pre-heat oven to 350.
• In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered), 1 onion (quartered), 3-4 cloves garlic (whole), 3/4 of the bell pepper (sliced) and salt and pepper to taste. Cook over medium high heat until the peppers and onions are tender.
• While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
• In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil).
• When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified. Pour over pork chops in skillet, cover and simmer on low heat.
• While that is simmering, cook the rice according to directions. Saute the diced peppers, onion, and garlic in oil until tender. Pour cooked rice into sauted ingredients and mix well.
• Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.

MEXICAN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil.
• Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture.
• Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

PORK CHOPS WITH PINEAPPLE GRAVY AND MEXICAN COUSCOUS

Steps:

• Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
• Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
• Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.
• In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
• Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.

MEXICAN-STYLE PORK CHOPS

Steps:

• In an ovenproof skillet, brown pork chops in oil on each side; remove and keep warm. In the same skillet, saute onion until tender. Stir in the remaining ingredients; bring to a boil. , Place chops over the onion mixture. Bake, uncovered, at 350° for 20-25 minutes or until thermometer reaches 160°.

JAMIE'S CROCK POT MEXICAN PORK CHOPS

Steps:

• 1. Prepare the pork chops, sprinkle witht the sea salt on both sides. Then rub in one tsp. of taco seasonning on each side well.
• 2. place in the crock pot the 2 cups of rice add the broth and salasa and 2 cups of red beans. I gave my a stir.
• 3. Place the pork chops on top and place the lid on the crock pot.
• 4. I set my crock pot on high and it only took 1hr 30 minutes till done.
• 5. Place a serving of rice and beans on the plate, then lay the pork chop on top. Heat the enchilada sauce and pour the amount you like over the pork chop and rice mixture. Pour some hot melted mexican dip over that and serve with some refried beans and mexican salad with sour cream and quacamole
• 6. Are you hungry yet?

MEXICAN PORK CHOPS (CHULETAS DE PUERCO A LA MEXICA

Steps:

• 1. Trim fat from pork chops. Heat 1 Tbsp. oil in skillet and brown pork on both sides about 5 minutes over high heat. Remove meat and drain fat.
• 2. Mix the diced green chilies, chopped tomatoes, undrained corn and undrained kidney beans, the rice, salt and pepper in a skillet. Bring to a boil for 1 minute. Put in a 9 x 13 inch baking dish and put pork chops on top. Cover with foil, bake in oven at 350. Uncover and bake 10 more minutes til rice is cooked.

MEXICAN PORK CHOPS GRANDE, OLE!

Steps:

• 1. Rub taco seasoning mix on both sides of all four pork chops. Or use your own taco seasoning mix. In large skillet, melt butter with vegetable oil, heat over med-high heat. Lightly brown and sear chops on both sides. Transfer to shallow, lightly greased baking dish. Top each chop evenly with salsa. Place in 350º oven for about 30-35 minutes or til done. *Chops are done when very slightly pink inside and juices run clear. *Don't overbake! Bake less if chops are thinner! Top with cheese during last 5 minutes or so of baking. Serve topped with topping ingredients to your heart's desire. Serve with Spanish, Mexican or green rice and refried beans, salsa and white corn tortilla chips if desired.

MEXICAN PORK CHOPS

Steps:

• 1. Season pork chops with garlic salt, pepper and seasoned salt and brown in a large skillet with oil. Combine water, rice, tomato sauce and taco seasoning in a greased 9 x 13 baking pan and mix well. Arrange browned chops over rice mixture and top with green or red pepper. Cover and bake at 350 for 1 hour. Sprinkle with cheese and continue baking uncovered 15 minutes.