Ten-minute Mexican pork chops

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8 min


4 servings

* PLUS Cooking time: 10 minutes
Ten-minute Mexican pork chops

Roberto Caruso


  • 2 tsp vegetable oil
  • 8 fast-fry pork chops
  • 1 large onion , or 1 cup frozen chopped onion
  • 3/4 cup salsa , preferably chunky
  • 1/2 cup beer , preferably Mexican, or 1/2 cup apple juice
  • 1 green bell pepper
  • 1 tsp honey , optional
  • 1 lime , cut in half (optional)


  • Heat oil in a large non-stick frying pan set over medium-high heat. Add pork chops and cook until lightly browned on both sides, about 2 minutes per side.
  • Push chops to side of pan or remove 1 or 2 to a plate. Add onion to pan and stir to loosen brown bits from bottom of pan. Return any chops and meat juice to pan. Spoon salsa over chops, then add beer. Bring mixture to a boil, then cover and reduce heat to medium-low and cook for 2 minutes. Meanwhile, core and seed pepper, then coarsely chop. Turn chops and spoon sauce overtop. Scatter pepper in pan and continue cooking, covered, for 2 more minutes.
  • Remove chops to a plate and cover to keep warm. If sauce needs thickening, boil over high heat, uncovered and stirring frequently, from 2 to 3 more minutes. Taste and stir in honey, if needed. Spoon sauce over chops and squeeze lime juice overtop, if you like. Serve immediately with green beans and mashed potatoes. Store leftovers, covered, in the refrigerator for up to 3 days.

Nutrition (per serving)

  • Calories
  • 268,
  • Protein
  • 24.8 g,
  • Carbohydrates
  • 8.6 g,
  • Fat
  • 14.3 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 197 mg.

If you enjoy the sunny tastes of salsa and beer, then you’ll love how they give a zesty Mexican flavour to fast-fry chops.