Mexicali Pork Chops
Tender, juicy, and boldly spiced, Mexicali Pork Chops bring a vibrant Southwest flair to your dinner table. This easy-to-make recipe features perfectly seasoned boneless pork chops rubbed with a smoky blend of cumin, smoked paprika, and chili powder, then pan-seared to golden perfection before finishing in the oven. The show-stopping Mexicali salsa, made with fresh cherry tomatoes, black beans, sweet corn, red onion, lime juice, and a touch of cilantro, adds a refreshing burst of flavor and color to every bite. Ready in just 35 minutes, this versatile dish is perfect for weeknight dinners or casual entertaining. Serve these flavorful pork chops with Mexican-inspired sides for a truly unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups cherry tomatoes
- 1 cup black beans (canned, drained and rinsed)
- 0.5 cup fresh corn kernels (optional, cooked)
- 0.5 cup red onion (diced)
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro (chopped)
- 1 piece jalapeño pepper (seeded and minced, optional)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the cumin, smoked paprika, chili powder, salt, and black pepper.
Rub both sides of the pork chops with olive oil, then generously sprinkle the spice mixture over them.
Heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the pork chops for 10-12 minutes (or until the internal temperature reaches 145°F/63°C). Allow the pork chops to rest for 5 minutes after removing them from the oven.
While the pork chops cook, prepare the Mexicali salsa by combining cherry tomatoes (halved), black beans, corn kernels, diced red onion, lime juice, chopped cilantro, and minced jalapeño (if using) in a medium bowl. Season with a pinch of salt to taste.
Serve the pork chops warm with a generous spoonful of the Mexicali salsa on top. Enjoy!
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 15.5 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3340 mg | 71% | |
*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.
