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Mexican Pork Chops

“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.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 boneless pork loin chops (1/2 inch thick and 4 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


  • 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.
Nutrition 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.

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Average Rating:
  • no1cook11
    Aug 29, 2019

    THis was easy and delicious. I can see why young children might not like it but my husband and will be having this regularly.

  • A13
    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.

  • 7kcks
    Jan 29, 2008

    No comment left

  • kelly1376
    Sep 12, 2007

    No comment left