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mexican pork chops grande, ole!

(1 rating)
Recipe by
Kelly Williams
Forked River, NJ

I had a lot of leftover taco "fixins" one day, so thawed some pork chops and came up with this recipe. It turned out so good, I wondered which I liked better...the tacos or this!! Nice change of pace, and fantastic presentation! :D Enjoy! Muy Bien!! (Old photo by me)

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For mexican pork chops grande, ole!

  • 4
    boneless pork loin chops (3/4-1" thick), trim fat
  • 1
    packet taco seasoning mix, or your own homemade version
  • 1 Tbl.
    vegetable oil
  • 1 Tbl.
  • 1 cup
    thick hearty salsa
  • 1 1/2
    cups (packed) shredded co-jack cheese
  • shredded lettuce
  • chopped tomato
  • sour cream
  • sliced black olives
  • guacamole
  • jalapeno rings
  • sliced green onion
  • chopped fresh cilantro

How To Make mexican pork chops grande, ole!

  • 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.

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