Mexican Pork Chops: Easy 5-Ingredient Boneless Pork Chop Recipe

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For an easy weeknight dinner, make Mexican Pork Chops! This boneless pork chop recipe is family-friendly and easy to meal prep, to make cooking simpler on busy nights!

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Overhead view of three Mexican pork chops on a plate garnished with lime and cilantro.

Why This Recipe is a Favorite

This recipe involves using a Mexican-inspired marinade to add tons of flavor, with very little effort on your part. Like all of my pork chop marinades, it adds moisture and flavor to the meat, giving you the most delicious results!

Because the meat can marinate for as long as 18 hours, it’s a fantastic meal prep dinner idea. If you don’t want to make it ahead of time, that works, too! It only takes 25 minutes to cook them up in a skillet.

Even better, there are only 5 budget-friendly ingredients in this recipe! Boneless pork chops are almost always on sale, and even when they aren’t, they’re pretty affordable for most people.

What Readers Are Saying

⭐️ ⭐️ ⭐️ ⭐️ ⭐️
WOW!!! Thank you for this tasty recipe. My husband loved it!
–Janie

Happy Kitchen Secrets

Here are my important mom-tested cooking tips for making Mexican pork chops! I’ve made this recipe countless times to save you from a failed attempt.

Marinate the meat in a non-reactive container. Marinades with an acidic ingredient (like lime juice) can corrode metal containers. Use a glass or ceramic container that won’t react to the acid.
Throw out any leftover marinade that has had raw meat in it. Reusing it puts you and your family at risk of getting very sick. It isn’t worth the risk!
The cook time time may vary slightly depending on the thickness of the chops. Use a meat thermometer to be sure your chops are cooked fully.
Allow the chops to rest for a few minutes before slicing. This allows the juices to distribute, keeping the moisture locked inside.
You can freeze uncooked pork in the marinade, then defrost it and cook another day! This is a great way to meal prep dinners for later.

Ingredient Notes

Before you run to the grocery store, check to see what ingredients you have on hand:

Overhead view of labeled ingredients: four raw boneless pork chops on butcher paper next to four small prep bowls filled with chopped cilantro, lime juice, taco seasoning, and oil.

pork chops: I like to use boneless pork chops that are about 1 inch thick, but any thickness will work. This recipe works with bone-in pork chops, but you may need to adjust the cooking time to ensure that they are cooked to an internal temperature of 145°F.
taco seasoning: You can make my homemade taco seasoning recipe, or use any store-bought blend that you like.
lime juice: For the best flavor, use freshly squeezed lime juice instead of concentrated juice. If you don’t have any limes on hand, any fresh citrus fruit juice will work. Lemons, oranges, and grapefruit are all good substitutes.
cilantro: If you don’t like cilantro, you can leave it out, or use flat leaf parsley as a substitute.

Substitutions and Variations

For spicy Mexican pork chops, add 1 tablespoon of your favorite hot sauce to the marinade.

Feel free to use additional seasonings to boost the flavor. Spices and herbs that pair well with taco seasoning include chili powder, black pepper, onion powder, Mexican oregano, and/or garlic powder.

How to Cook Mexican Pork Chops

This is just a summary of the steps. See the recipe card at the bottom of this post for the full instructions! ⬇️

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Three boneless pork chops in a glass baking dish, covered in a mixture of taco seasoning and oil.

Make the marinade. Nothing fancy is required—just whisk the ingredients together in a bowl.

Marinate the boneless pork chops. Pour the marinade over the meat, cover the dish, and refrigerate for at least 2 hours, but no longer than 18 hours.

Overhead of 3 boneless chops cooking in a skillet.

Using a meat thermometer to check the internal temperature of pork chops.

Pan sear the pork chops for 4 minutes per side, cover the skillet, and continue cooking.

Remove from heat and let them rest. When the internal temperature reaches 145°F., transfer the chops from the pan to a platter. Allow them to rest for 5-10 minutes before serving.

Other Cooking Methods

If you don’t want to pan sear the Mexican pork chops in a skillet, here are a few other ways you can cook them. Use the method that is best for you.

Oven Baked: Preheat your oven to 400°F (204°C). Set the pork chops and marinade in a baking dish. Place the baking dish in the oven uncovered and cook for 20-22 minutes, until internal temp of the pork reaches 145°F..
Air Fryer Pork Chops: Preheat your air fryer to 400°F (204°C). Spray or brush the air fryer basket with a little oil, then carefully place the pork chops in the basket, leaving space between each piece. Cook for 12-14 minutes, stopping halfway to flip the pork chops, until cooked through.
Instant Pot Pork Chops: Add the pork chops and all the marinade liquid to your Instant pot. Cover and set to High Pressure for 10-12 minutes. If your pork chops are thin cut, set for 8 minutes. Allow for a Natural Pressure Release for 15 minutes, then carefully turn the steam release knob and allow the pressure to release any remaining pressure quickly. Carefully remove the pork chops and serve.
Grilled Pork Chops: Preheat the grill to a medium-high temperature of about 375°F (190°C). Allow the excess marinade to drip off of the pieces of pork. Set the chops on a well-oiled grill, and cook for 7-9 minutes per side, until cooked through.

Juicy boneless pork chop on a white plate. A fork is pierced into one small piece of the pork.

How to Store Leftovers

Allow to cool completely and then transfer leftover Mexican pork chops to an airtight container or freezer safe bag. Store in the fridge for 3-4 days or freeze for up to 3 months. Allow to thaw in the refrigerator overnight before reheating.

Boneless Pork Chop Recipe FAQ

Why are my pork chops dry and tough?

If you marinate pork for more than 18 hours, the marinade will actually begin to work in reverse, making the meat tougher. Also, be sure not to overcook them. As soon as the internal temperature reaches 145°F, remove them from the heat.

How much marinade do I need for pork chops?

Aim for about 1/3 to 1/2 cup of marinade per pound of chops.

Is it safe to eat pink pork chops?

Pork is a red meat, so it’s normal and safe for pork chops to still be a bit pink inside after cooking, per USDA. As long as the internal temperature reaches 145°F (63°C), it is totally safe to eat.

Serving Suggestions

I like to serve these Mexican-style chops with a dollop of corn salsa, mango pico de gallo, or pineapple salsa on top.

This meal is delicious with sides like Instant Pot Mexican rice and black or refried beans. For a really simple side, just microwave broccoli or make some air fryer baby potatoes.

You can also slice up the meat and serve in flour or corn tortillas with your favorite taco toppings — your taste buds will thank you! And don’t forget a yummy dessert, like dulce de leche ice cream.

Did you make this recipe?

If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!