Mexican Style Pork Chops

We’ve been trying new recipes with boneless pork chops, and this has been the best so far! I chose boneless chops because they cook faster, but you can also use bone-in. You would just need to adjust the cooking time to a little bit longer. I cooked these up on our stove top in a cast iron skillet and all 4 fit perfect on there with extra room. The chops are cooked on each side for about 3-4 mins on medium heat, so this is a quickly prepared meal. We marinated the chops in our homemade marinade and they were juicy and delicious. If you’d like to make these in your air fryer or grill on your barbecue, you can use my marinade ingredients to get the chops nice and flavorful and cook them however you’d like!

For the sides, I sautéed up some veggies in a skillet and heated up pinto beans. To make this keto or low carb friendly, just serve up with some sautéed veggies like bell peppers, onions, jalapeños and zucchini. This time, I cooked up a red and yellow bell pepper, red onion, and minced garlic. I sautéed the veggies in olive oil and seasoned

4 chops at a good price! I like how affordable pork chops can be.
All of the ingredients for the yummy marinade. I put the marinade ingredients and the chops in a gallon size Ziploc bag and marinaded in the fridge. Marinate them for at least 4 hours or up to overnight.
Mixed all in together and going to place in a glass dish just in case if it leaks out of the bag.
Take the chops out of your fridge to warm up a little prior to cooking, a
Sliced up veggies to sauté!
Started cooking the veggies first because the chops take less time. Put in about 2 Tbsp of olive oil and seasoned with salt, pepper and cumin.
After about 2-3 mins, add in minced garlic to veggies.
Cook pork chops on one side for about 3-4 mins then flip over and cook for an additional 3-4 mins.
Veggies look delicious.
Pork chops are done, now they need to rest in foil for about 5 mins.

Published by Melissa

A stay at home mom who loves to cook!

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