16 Spicy Mexican Pork Chop Recipes Delicious

Kick your dinner routine up a notch with these 16 Spicy Mexican Pork Chop Recipes that promise to deliver bold flavors and irresistible heat. Perfect for home cooks looking to spice things up, each dish combines traditional Mexican spices with juicy pork chops for a meal that’s anything but ordinary. Get ready to transform your kitchen into a fiesta of flavors—your taste buds will thank you!

Spicy Mexican Pork Chops with Pineapple Salsa

Busy weeknights call for dishes that pack a punch without the fuss. These spicy Mexican pork chops with pineapple salsa are your ticket to a flavorful dinner in no time.

Ingredients

• Pork chops – 4
• Chili powder – 2 tbsp
• Salt – 1 tsp
• Pineapple – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Rub the pork chops evenly with chili powder and salt on both sides.
3. Grill the pork chops for 5 minutes on each side, or until the internal temperature reaches 145°F. Tip: Letting them rest for 3 minutes after cooking ensures juicy chops.
4. While the pork cooks, mix the diced pineapple, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: For extra flavor, let the salsa sit for 10 minutes before serving.
5. Serve the pork chops topped with the pineapple salsa. Tip: Pair with a side of rice or a simple green salad for a complete meal.

Spicy meets sweet in this dish, with the juicy pork chops perfectly balanced by the fresh, tangy salsa. Try serving them on warm tortillas for a quick taco night twist.

Grilled Mexican Pork Chops with Avocado Cream

Out of all the weeknight dinners you could whip up, these Grilled Mexican Pork Chops with Avocado Cream are a game-changer. They’re juicy, packed with flavor, and that creamy avocado topping? Absolutely irresistible.

Ingredients

• Pork chops – 4
• Olive oil – 2 tbsp
• Chili powder – 1 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Avocado – 1
• Sour cream – ½ cup
• Lime juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, mix 1 tbsp chili powder, 1 tsp garlic powder, and 1 tsp salt. Tip: For extra heat, add a pinch of cayenne pepper.
3. Rub the pork chops with 2 tbsp olive oil, then evenly coat them with the spice mix.
4. Grill the pork chops for 5-6 minutes per side, or until they reach an internal temperature of 145°F. Tip: Let them rest for 3 minutes after grilling to lock in the juices.
5. While the pork chops grill, mash 1 avocado in a bowl and mix in ½ cup sour cream and 1 tbsp lime juice until smooth. Tip: For a chunkier texture, lightly mash the avocado.
6. Serve the grilled pork chops topped with the avocado cream.

Amazingly tender with a smoky kick, these pork chops are perfect alongside a crisp salad or tucked into warm tortillas. The avocado cream adds a cool, creamy contrast that’s downright addictive.

Mexican Pork Chops in Green Chile Sauce

Ever find yourself craving something spicy and comforting? These Mexican pork chops in green chile sauce are just the ticket, packing flavor and warmth into every bite.

Ingredients

• Pork chops – 4
• Green chile sauce – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Cumin – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and cumin on both sides.
3. Add pork chops to the skillet, searing for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove pork chops from the skillet and set aside on a plate.
5. In the same skillet, add minced garlic, sautéing for 30 seconds until fragrant.
6. Pour green chile sauce into the skillet, scraping up any browned bits from the bottom. Tip: Those bits add incredible flavor to the sauce.
7. Return pork chops to the skillet, spooning sauce over them.
8. Reduce heat to low, cover, and simmer for 15 minutes, or until pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for perfect doneness.
9. Serve hot, with extra sauce spooned over the top.

Mouthwatering and tender, these pork chops are a dream with their spicy, tangy sauce. Try serving them over a bed of cilantro lime rice for a complete meal that’s bursting with flavor.

Slow Cooker Mexican Pork Chops with Black Beans

Very few things beat coming home to a meal that’s been simmering all day, filling your house with mouthwatering aromas. You’re going to love how these pork chops soak up all the Mexican-inspired flavors while staying incredibly tender.

Ingredients

• Pork chops – 4
• Black beans – 1 can (15 oz)
• Chicken broth – 1 cup
• Taco seasoning – 1 packet (1 oz)
• Garlic powder – 1 tsp
• Onion powder – 1 tsp

Instructions

1. Place the pork chops at the bottom of your slow cooker.
2. In a bowl, mix the black beans (drained and rinsed), chicken broth, taco seasoning, garlic powder, and onion powder.
3. Pour the mixture over the pork chops in the slow cooker.
4. Cover and cook on low for 6 hours or until the pork is tender and easily shreds with a fork.
5. Tip: For extra flavor, sear the pork chops in a skillet before adding them to the slow cooker.
6. Tip: If you like a thicker sauce, remove the pork chops after cooking and simmer the sauce on the stove for a few minutes.
7. Tip: Serve with a squeeze of fresh lime juice to brighten up the dish.

Hearty and flavorful, these pork chops are fall-apart tender with a rich, slightly spicy sauce. Try serving them over rice or stuffing them into warm tortillas for an easy taco night.

Mexican Pork Chops with Mango Habanero Glaze

Alright, let’s dive into making these mouthwatering Mexican Pork Chops with Mango Habanero Glaze. You’re going to love how the sweet and spicy flavors come together in this easy-to-make dish.

Ingredients

• Pork chops – 4
• Mango – 1 cup, pureed
• Habanero pepper – 1, minced
• Honey – 2 tbsp
• Lime juice – 1 tbsp
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Season the pork chops evenly with salt on both sides.
3. In a small bowl, mix the mango puree, minced habanero, honey, and lime juice to make the glaze.
4. Brush the pork chops lightly with olive oil to prevent sticking.
5. Grill or sear the pork chops for 5 minutes on the first side, then flip.
6. Brush the top of the pork chops with the mango habanero glaze.
7. Cook for another 5 minutes, or until the internal temperature reaches 145°F.
8. Remove from heat and let rest for 3 minutes before serving.

So, there you have it! The pork chops come out juicy with a perfect char, and the glaze adds a sticky, sweet heat that’s irresistible. Try serving them over a bed of cilantro lime rice for a complete meal that’ll have everyone asking for seconds.

Chipotle Lime Mexican Pork Chops

These Chipotle Lime Mexican Pork Chops are a game-changer for your weeknight dinners. They’re juicy, packed with flavor, and ready in no time.

Ingredients

• Pork chops – 4
• Chipotle powder – 1 tbsp
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Rub the pork chops with olive oil on both sides.
3. Sprinkle chipotle powder and salt evenly over both sides of the pork chops.
4. Squeeze lime juice over the pork chops, ensuring they’re well coated.
5. Place the pork chops on the grill or skillet. Cook for 5 minutes on one side.
6. Flip the pork chops and cook for another 5 minutes, or until the internal temperature reaches 145°F.
7. Remove from heat and let rest for 3 minutes before serving.

Unbelievably tender with a smoky kick, these pork chops pair perfectly with a fresh avocado salad or atop a bed of cilantro lime rice for a complete meal.

Mexican Pork Chops with Corn and Zucchini

Craving something flavorful yet easy to whip up? These Mexican pork chops with corn and zucchini are your ticket to a delicious dinner without the fuss.

Ingredients

• Pork chops – 4
• Corn – 1 cup
• Zucchini – 1, sliced
• Chili powder – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of olive oil.
2. Season both sides of the pork chops with chili powder, garlic powder, and salt.
3. Place the pork chops in the skillet. Cook for 5 minutes on each side or until they reach an internal temperature of 145°F. Tip: Don’t move them around too much to get a good sear.
4. Remove the pork chops from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 1 tbsp of olive oil, corn, and zucchini. Sauté for 5 minutes or until the vegetables are tender. Tip: If you like a bit of char, let them sit untouched for a minute or two.
6. Return the pork chops to the skillet, nestling them into the vegetables to warm through for about 2 minutes. Tip: This lets the flavors meld together beautifully.

Delight in the juicy pork chops paired with the sweet corn and tender zucchini. Serve it over a bed of rice or with warm tortillas for an extra comforting meal.

Baked Mexican Pork Chops with Cheese

Ever find yourself craving something cheesy, spicy, and utterly satisfying? These baked Mexican pork chops are your answer, combining juicy pork with a crispy cheese topping that’s sure to please.

Ingredients

• Pork chops – 4
• Taco seasoning – 2 tbsp
• Shredded cheddar cheese – 1 cup
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Rub each pork chop with olive oil, then evenly coat both sides with taco seasoning for that signature Mexican flavor.
3. Place the seasoned pork chops on a baking sheet lined with parchment paper to prevent sticking and make cleanup a breeze.
4. Bake in the preheated oven for 20 minutes, then flip each chop to ensure even cooking.
5. Sprinkle the shredded cheddar cheese evenly over each pork chop, covering the top completely for a gooey, golden finish.
6. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
7. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is moist and flavorful.

The cheese forms a deliciously crispy crust, while the pork stays tender inside. Serve these chops with a side of guacamole or over a bed of cilantro lime rice for an extra kick.

Mexican Pork Chops with Cilantro Lime Rice

Sometimes you just need a meal that’s both comforting and exciting, and that’s exactly what this dish delivers. Imagine juicy pork chops with a Mexican twist, paired with vibrant cilantro lime rice—it’s a weeknight dinner game-changer.

Ingredients

• Pork chops – 4
• Olive oil – 2 tbsp
• Chili powder – 1 tsp
• Ground cumin – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Long grain white rice – 1 cup
• Water – 2 cups
• Fresh cilantro – ¼ cup, chopped
• Lime – 1, juiced

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of olive oil.
2. Season the pork chops with chili powder, cumin, salt, and black pepper on both sides.
3. Place the pork chops in the skillet and cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F.
4. While the pork chops cook, rinse the rice under cold water until the water runs clear to remove excess starch.
5. In a saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for 18 minutes.
6. Remove the rice from heat, let it sit covered for 5 minutes, then fluff with a fork.
7. Stir in the chopped cilantro and lime juice into the rice until well combined.
8. Serve the pork chops over the cilantro lime rice.

Look at how the spices create a beautiful crust on the pork chops, while the rice brings a fresh, zesty contrast. Try topping the dish with avocado slices or a dollop of sour cream for an extra layer of flavor.

Mexican Pork Chops in Red Chili Sauce

Wow, have you ever craved something spicy, savory, and utterly satisfying? These Mexican Pork Chops in Red Chili Sauce are just the ticket. They’re easy to make and packed with flavor.

Ingredients

• Pork chops – 4
• Red chili sauce – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt on both sides.
3. Add pork chops to the skillet. Cook for 4 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove pork chops from the skillet and set aside on a plate.
5. In the same skillet, add minced garlic. Sauté for 30 seconds until fragrant.
6. Pour red chili sauce into the skillet. Stir and bring to a simmer over medium heat, about 2 minutes. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
7. Return pork chops to the skillet, spooning sauce over them. Cover and simmer for 10 minutes, or until pork chops are cooked through. Tip: Use a meat thermometer to check that the internal temperature reaches 145°F.

Zesty and bold, these pork chops are tender and juicy, with a sauce that’s perfectly spicy. Serve them over a bed of rice or with warm tortillas for a complete meal.

Mexican Pork Chops with Sweet Potato Mash

Ready to spice up your dinner routine? These Mexican Pork Chops with Sweet Potato Mash are a game-changer. You’ll love the bold flavors and how easy they come together.

Ingredients

• Pork chops – 4
• Sweet potatoes – 2 large
• Olive oil – 2 tbsp
• Chili powder – 1 tsp
• Cumin – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp
• Butter – 2 tbsp
• Milk – ¼ cup

Instructions

1. Preheat your oven to 375°F.
2. Peel the sweet potatoes and cut them into chunks.
3. Boil the sweet potatoes in a pot of water for 15 minutes, or until fork-tender.
4. Drain the sweet potatoes and return them to the pot.
5. Add butter, milk, and a pinch of salt to the sweet potatoes. Mash until smooth. Tip: For extra creaminess, warm the milk before adding.
6. Heat olive oil in a skillet over medium-high heat.
7. Season the pork chops with chili powder, cumin, garlic powder, and salt.
8. Cook the pork chops in the skillet for 4 minutes per side, or until golden brown. Tip: Don’t overcrowd the skillet to ensure even cooking.
9. Transfer the skillet to the oven and bake for 10 minutes, or until the pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
10. Serve the pork chops over the sweet potato mash.

Mouthwatering and satisfying, this dish pairs the smoky spice of the pork with the creamy sweetness of the mash. Try topping it with a sprinkle of fresh cilantro for a pop of color and flavor.

Mexican Pork Chops with Poblano Cream Sauce

Let me tell you about a dish that’s going to spice up your dinner routine. It’s all about juicy pork chops smothered in a creamy, slightly spicy poblano sauce that’s just too good to pass up.

Ingredients

• Pork chops – 4
• Poblano peppers – 2
• Heavy cream – 1 cup
• Garlic – 2 cloves
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Season the pork chops with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3 minutes per side, until golden brown. Tip: Don’t move them around too much to get a good sear.
4. Transfer the pork chops to a baking dish and bake for 10 minutes, or until the internal temperature reaches 145°F.
5. While the pork chops are baking, roast the poblano peppers over an open flame or under the broiler until the skin is charred. Tip: This adds a smoky flavor to the sauce.
6. Peel the charred skin off the peppers, remove the seeds, and chop them finely.
7. In the same skillet used for the pork, sauté the garlic for 30 seconds, then add the chopped poblanos.
8. Pour in the heavy cream, bring to a simmer, and cook for 5 minutes until the sauce thickens slightly. Tip: Stir occasionally to prevent the cream from sticking.
9. Serve the pork chops with the poblano cream sauce poured over the top.

Best enjoyed when the pork is tender and the sauce is rich with a kick. Try serving it over a bed of cilantro lime rice for an extra flavor boost.

Mexican Pork Chops with Quinoa and Black Beans

Ever find yourself craving something hearty yet healthy? These Mexican pork chops paired with quinoa and black beans are your answer.

Ingredients

• Pork chops – 4
• Quinoa – 1 cup
• Black beans – 1 can (15 oz)
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season pork chops with chili powder, cumin, and salt on both sides.
3. Place pork chops in the skillet. Cook for 5 minutes on each side or until internal temperature reaches 145°F. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Remove pork chops from skillet and let them rest on a plate covered with foil.
5. In the same skillet, add remaining olive oil and quinoa. Toast for 2 minutes, stirring constantly.
6. Add water to the quinoa, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Keep the lid on to prevent steam from escaping.
7. Fluff quinoa with a fork and stir in black beans. Heat for another 2 minutes. Tip: Rinse black beans to remove excess sodium.
8. Serve pork chops over the quinoa and black bean mixture.

A perfect blend of spicy and savory, these pork chops are juicy on the inside with a slightly crispy exterior. The quinoa and black beans add a comforting texture and make the dish a complete meal. Try topping with avocado slices for an extra creamy touch.

Mexican Pork Chops with Roasted Tomatillo Salsa

Hey there, let’s dive into a dish that’s bursting with flavor and surprisingly easy to whip up. Mexican Pork Chops with Roasted Tomatillo Salsa is your ticket to a delicious dinner that feels like a fiesta on a plate.

Ingredients

• Pork chops – 4
• Tomatillos – 1 lb
• Garlic cloves – 2
• Jalapeño – 1
• Cilantro – ¼ cup
• Lime – 1
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Remove the husks from the tomatillos, rinse them, and cut them in half.
3. Place the tomatillos, garlic cloves, and jalapeño on a baking sheet. Drizzle with 1 tbsp of olive oil and roast for 20 minutes, or until the tomatillos are soft and slightly charred.
4. While the tomatillos are roasting, season the pork chops with salt and pepper on both sides.
5. Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Cook the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 145°F.
6. Transfer the roasted tomatillos, garlic, and jalapeño to a blender. Add the cilantro and juice of the lime. Blend until smooth to make the salsa.
7. Serve the pork chops topped with the roasted tomatillo salsa.

Delight in the juicy pork chops paired with the tangy and slightly spicy salsa. For an extra kick, serve with a side of warm tortillas or over a bed of cilantro lime rice.

Mexican Pork Chops with Jalapeno Popper Stuffing

Kickstart your dinner with a dish that’s bursting with flavor and just the right amount of heat. These Mexican pork chops are stuffed with a creamy jalapeno popper filling, making every bite a delicious surprise.

Ingredients

• Pork chops – 4, thick-cut
• Cream cheese – 4 oz
• Jalapenos – 2, diced
• Shredded cheddar cheese – 1/2 cup
• Garlic powder – 1/2 tsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix cream cheese, diced jalapenos, cheddar cheese, garlic powder, salt, and black pepper until well combined.
3. Cut a pocket into each pork chop, being careful not to cut all the way through.
4. Stuff each pork chop with the jalapeno popper mixture, then secure the opening with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the pork chops for 3 minutes on each side, or until golden brown.
7. Transfer the skillet to the oven and bake for 20 minutes, or until the pork reaches an internal temperature of 145°F.
8. Let the pork chops rest for 5 minutes before removing the toothpicks and serving.

The pork chops come out juicy with a spicy, cheesy center that oozes with every cut. Serve them alongside a crisp salad or roasted veggies to balance the richness.

Mexican Pork Chops with Chipotle Honey Glaze

Back to spice up your dinner routine with a dish that’s got just the right kick and sweetness. These Mexican pork chops are smothered in a chipotle honey glaze that’s irresistibly sticky and packed with flavor.

Ingredients

• Pork chops – 4
• Chipotle peppers in adobo sauce – 2 tbsp
• Honey – ¼ cup
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the pork chops with salt on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the pork chops for 3 minutes on each side until golden brown. Tip: Don’t move them around too much to get a good sear.
5. Remove the pork chops from the skillet and set aside.
6. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
7. Add chipotle peppers and honey to the skillet, stirring to combine. Tip: Adjust the amount of chipotle based on your heat preference.
8. Return the pork chops to the skillet, spooning the glaze over them.
9. Transfer the skillet to the oven and bake for 10 minutes. Tip: Use a meat thermometer to ensure the pork reaches 145°F (63°C).
10. Let the pork chops rest for 5 minutes before serving.

Smoky, sweet, and a little spicy, these pork chops are a crowd-pleaser. Serve them over a bed of cilantro lime rice to soak up all that delicious glaze.

Conclusion

Brimming with flavor, our roundup of 16 Spicy Mexican Pork Chop Recipes is a treasure trove for anyone looking to spice up their mealtime. Each recipe promises a delicious adventure, perfect for home cooks eager to explore bold tastes. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!