Baked Tex Mex Loin Chops
Get ready to spice up your dinner routine with these flavorful Baked Tex Mex Loin Chops! This easy-to-make recipe features tender pork loin chops infused with a zesty marinade of lime juice, chili powder, cumin, and other bold spices. After a quick sear, the chops are topped with diced tomatoes, green chilies, and a melty layer of Mexican blend cheese before being baked to perfection. Perfectly tender and bursting with Tex Mex flair, these pork chops are garnished with fresh cilantro for a vibrant finish. Ready in just 40 minutes, this dish is ideal for a weeknight dinner or casual gathering. Serve it with fluffy rice, warm black beans, or a crisp salad for an irresistible, restaurant-quality meal straight from your kitchen.
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Recipe Information
Ingredients
- 4 pieces pork loin chops
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
- 1 can diced tomatoes with green chilies (e.g., Rotel)
- 2 tablespoons cilantro (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork loin chops dry with paper towels and set aside.
In a small bowl, mix together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create a marinade paste.
Rub the marinade evenly over both sides of the pork loin chops.
Heat a large oven-safe skillet over medium-high heat. Add a splash of olive oil if needed to prevent sticking.
Sear the pork chops for 1-2 minutes per side until they develop a golden-brown crust. Remove the skillet from the heat.
Top each pork chop with an even layer of diced tomatoes with green chilies, then sprinkle shredded Mexican blend cheese over the top.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the chops rest for 5 minutes.
Garnish with chopped cilantro and serve warm. Pair with rice, beans, or a fresh salad for a complete Tex Mex meal.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.9 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 979 mg | 75% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4063 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
