Tex-Mex chops

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10 min


4 servings

* PLUS Baking Time: 22 minutes


  • 8 centre-cut bone-in pork chops , about 3/4-in. thick
  • 1/4 cup salsa
  • 1 tbsp honey
  • generous pinch of cayenne pepper
  • 1/2 cup grated parmesan , cheddar or mozzarella


  • Preheat oven to 400F (200C). Using a sharp knife, nick the edges of 4 chops in several places so they won’t curl up during baking. Place these 4 chops on a lightly sprayed or oiled rimmed baking sheet or baking dish. In a small bowl, stir salsa with honey and cayenne. Spread evenly over top of chops.
  • Bake in centre of oven for 20 min. Sprinkle with cheese. Continue baking until cheese starts to melt, from 2 to 3 more min. Excellent with mashed potatoes.
  • Meanwhile, to prep for another meal, slice meat from remaining 4 chops into thin bite-sized strips. Seal in a plastic bag and refrigerate up to 2 days or freeze up to a month. Use these strips for our hot-and-sour pork-and-cabbage dish (see below) or a stir-fry.

Nutrition (per serving)

  • Calories
  • 226,
  • Protein
  • 26 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 11 g,
  • Sodium
  • 339 mg.

Salsa and cheese take plain old pork chops south of the border in this simple, speedy dinner.


This is a big batch recipe. Please refer to the recipe for Hot-and-sour pork and cabbage for an additional meal.