Mexican Pork Chops

Three Mexican Style Pork chops on a white plate with lime slices and cilantro.

For an easy weeknight dinner, make Mexican Pork Chops! This 5-ingredient, boneless pork chop recipe is a family favorite!

Prep Time10

Cook Time15

Marinating Time2

Total Time2 25

Servings: servings

Calories: 346kcal

Author: Madison Wetherill

Equipment

12-inch skillet with lid

Ingredients

1½ pounds boneless pork chops
2½ tablespoons olive oil or avocado oil
1½ tablespoons taco seasoning
1 tablespoon minced cilantro or flat leaf parsley
3 tablespoons lime juice about 2 limes
1 teaspoon olive oil or avocado oil (for greasing the skillet)

Instructions

Add the oil, taco seasoning, cilantro, and lime juice to a small bowl. Use a whisk or fork to thoroughly combine.
Set the boneless pork chops in a shallow glass or ceramic dish, or in a zip-top bag. Pour the marinade over the pork, then use tongs to turn them over, to fully coat on both sides. Cover or seal the container and set in the refrigerator for 2-18 hours.
*Note: If possible, remove chops from the refrigerator 30-45 minutes before you want to cook them. This allows them to come to room temperature, which helps to create a better sear.
When you're ready to cook, heat 1 teaspoon oil in a large skillet over medium-high heat. Use tongs to remove pork from marinade, allowing any excess to drip back into the dish. *Discard any remaining marinade—do not reuse for any purpose.
Set the pork chops in the hot oil and sear for 3-4 minutes per side.
Cover the skillet with a lid and reduce the heat to low. Cook over low heat for 5-6 more minutes, or until they reach a safe internal temperature of at least 145°F (63°C).

Video

Notes

Cooking time will vary depending on the type and thickness of the chops you use. Use a meat thermometer to be sure your chops are cooked to an internal temperature of 145°F.

Other cooking methods: Please see the blog post for instructions to cook this meal in an oven, air fryer, Instant Pot or on a grill.

Nutrition