These Mexican Style Pork Chops are juicy, tender, and so easy to make with just 5 simple ingredients! Inspired by the authentic flavors of Mexico, these are a simple and delicious version to create at home!
Why We Love It
These Mexican style pork chops are the perfect way to add tons of flavor to your next fiesta… or any ordinary weeknight!
👉 The chops are marinated in a beautiful Mexican-inspired marinade made with bright citrus juice, rich spices, fresh cilantro, and oil.
👉 Like all of my Pork Chop Marinades, this marinade infuses moisture and flavor into the meat, giving you the most delicious chops!
👉 They’re also SO easy to make! You just need five simple ingredients you may already have at home.
It’s inspired by flavors I love in traditional Mexican food, and it’s similar in flavor to my Mexican chicken marinade, but made for pork! Whip it up for dinner tonight and you’ll have a new favorite recipe to add to your regular rotation.
- I like to use boneless pork chops about 1 inch thick, but you can use any other kind of pork chops, like thin pork chops or bone-in pork chops. You’ll just need to adjust the cooking time.
- Make your own homemade taco seasoning or use any store-bought blend you like.
- Use freshly squeezed lime juice instead of bottled lime juice for a fresher, brighter flavor.
- For spicy chops, add 1 tablespoon of your favorite hot sauce to the marinade.
- If you don’t like cilantro, you can simply leave it out. It’ll be delicious!
- This recipe is Low Carb and Whole30 if you use a compatible sugar-free taco seasoning recipe.
How to Make It
Step 1: Make the marinade.
Mince the cilantro and juice the lime.
Add the oil, taco seasoning, cilantro, and lime juice to a small bowl. Use a whisk or fork to mix the ingredients together thoroughly.
Step 2: Marinate the pork chops.
Set the pork chops in a shallow glass or ceramic dish or inside a zip-top bag. Pour the marinade over the pork and turn them so they’re fully coated on all sides.
Cover or seal the container and set in the refrigerator for at least 2 hours, up to overnight (about 18 hours).
👉 Tip: Don’t marinate meat in a reactive metal container!
Step 3: Cook the pork chops.
Heat a little oil in a large skillet over medium-high heat. Set the pork chops in the skillet to brown on each side for 3-4 minutes.
Cover the skillet and lower the heat. Cook the pork chops over the low heat for 5-6 more minutes, until cooked through.
- Oven Baked Pork Chops: 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 cooked through.
- Air Fryer Pork Chops: Preheat the 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.
Expert Tips & Info
- For juicy chops, stop cooking as soon as the internal temperature reaches 145°F (63°C), so they don’t overcook.
- Allow the chops to rest at least three minutes before slicing. This allows the juices to distribute and helps keep all the moisture locked inside.
- Marinate the pork for at least 2 hours, up to 18 hours.
- Cooking time will vary slightly depending on the thickness of the chops. Use a meat thermometer to be sure your chops are cooked fully.
- You can freeze the raw pork in the marinade, then defrost it and cook another day!
Next time, don’t let the pork marinate for more than 18 hours, or the marinade will actually begin to work in reverse and make the meat tougher. Also, be sure not to overcook the pork chops. Once the internal temperature reaches 145°F, remove from the heat and allow the chops to rest for at least 3 minutes before cutting.
For the best taste, marinate pork chops between 2 and 18 hours, but you can safely marinate pork chops for a maximum of up to 3-5 days, per USDA.
Aim for about 1/3-1/2 cup of marinade per pound of 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 is 145°F (63°C), it is totally safe!
More Pork Chop Recipes
- Skillet French Onion Pork Chops
- Pineapple Pork Chops (Instant Pot)
- Brown Sugar Glazed Pork Chops
- Air Fryer BBQ Pork Chops
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Easy Mexican Pork Chops
- 1.5 lbs. boneless pork chops
- 2.5 Tablespoons olive oil
- 3 Tablespoons lime juice from about 1.5 – 2 limes
- 1.5 Tablespoons taco seasoning
- 1 Tablespoon cilantro minced
Make the Mexican Marinade
- Mince the cilantro and juice the lime. Add the oil, taco seasoning, cilantro, and lime juice to a small bowl. Use a whisk or fork to mix the ingredients together thoroughly.
Marinate the Pork Chops
- Set the pork chops in a shallow glass or ceramic dish or in a zip-top bag. Pour the marinade over the pork and turn them so they’re fully coated on all sides. Cover or seal the container and set in the refrigerator for 2-18 hours.
Cook the Pork Chops
- Heat a little oil in a large skillet over medium-high heat. Set the pork chops in the skillet to brown on each side for 3-4 minutes.Cover the skillet and lower the heat. Cook the pork chops over the low heat for 5-6 more minutes, until it reaches a safe internal cooking temperature of 145°F (63°C).