Tex Mex Pork Chops
Elevate weeknight dinners with these Tex Mex Pork Chops, a bold and flavorful dish bursting with Southwest-inspired flair. Juicy bone-in pork chops are perfectly seasoned with a smoky spice rub of chili powder, cumin, and paprika, then seared to golden perfection before baking in a rich, savory blend of diced tomatoes, black beans, and onions. A generous topping of melted Mexican blend cheese takes this skillet dish to the next level, while fresh cilantro and zesty lime wedges add a bright, refreshing finish. Ready in just 40 minutes, this one-pan recipe is a breeze to prepare and perfect for feeding a hungry crowd. Whether you're craving a hearty dinner or looking to spice up your weeknight rotation, these Tex Mex Pork Chops are sure to impress!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red onion, diced
- 1 piece jalapeño, diced (optional)
- 14.5 ounces canned diced tomatoes (with their juice)
- 15 ounces canned black beans, drained and rinsed
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Preheat the oven to 375°F (190°C).
Pat the pork chops dry with paper towels and set them aside.
In a small bowl, mix the chili powder, cumin, paprika, garlic powder, salt, and black pepper.
Rub the spice blend evenly over both sides of the pork chops.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork chops for 2 minutes on each side until they develop a golden-brown crust. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion and jalapeño (if using). Cook for 3-4 minutes until softened.
Add the canned diced tomatoes (with their juice) and black beans to the skillet, stirring to combine.
Return the seared pork chops to the skillet, nestling them into the tomato and bean mixture.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and sprinkle the shredded Mexican blend cheese evenly over the pork chops.
Place the skillet back in the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Garnish the dish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 895 mg | 19% | |
*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.
