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Tex-mex Pork Chops with Pineapple Salsa

Tex-mex Pork Chops with Pineapple Salsa

Juicy skillet-seared pork chops are seasoned with smoky tex-mex spices and finished with a bright pineapple, pepper, and lime salsa. This fast dinner balances savory heat, caramelized fruit, and fresh herbs for a colorful weeknight plate.

Prep: 20 min · Cook: 18 min · Total: 38 min · Serves: 4

Ingredients

  • 1 tsp ground cumin
  • 0.25 cup low-sodium chicken broth
  • 2 tbsp lime juice (freshly squeezed)
  • 0.5 cup red onion (finely diced)
  • 1 tsp smoked paprika
  • 4 pieces lime wedges (for serving)
  • 2 tbsp olive oil (divided)
  • 1 tsp honey
  • 1 medium jalapeño (seeded and minced)
  • 2 cups fresh pineapple (diced)
  • 4 pieces boneless pork loin chops (about 6 oz each, 1-inch thick)
  • 0.5 tsp black pepper (freshly ground)
  • 2 tsp chili powder
  • 0.5 tsp garlic powder
  • 1 medium red bell pepper (diced)
  • 0.25 cup fresh cilantro (chopped)
  • 1 tsp kosher salt

Instructions

  1. Place the pork chops on a rimmed baking sheet, pat them dry with paper towels, and keep them separate from the salsa vegetables; wash your hands, cutting board, and knife thoroughly after handling the raw pork.
  2. In a small bowl, stir together 1 tsp kosher salt, 0.5 tsp black pepper, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 0.5 tsp garlic powder until the spice rub is evenly blended.
  3. Sprinkle the spice rub over both sides of the pork chops, pressing it onto the meat with clean hands or tongs, then let the chops stand at room temperature for 10 minutes while you prepare the salsa.
  4. In a medium bowl, combine 2 cups diced fresh pineapple, 1 diced red bell pepper, 0.5 cup finely diced red onion, 1 seeded and minced jalapeño, 0.25 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey; stir with a spoon for about 30 seconds until glossy and evenly mixed.
  5. Heat 1 tbsp olive oil in a 12-inch cast-iron or heavy stainless-steel skillet over medium-high heat until the oil shimmers and a pinch of spice sizzles on contact, about 2 minutes.
  6. Add the pork chops to the hot skillet in a single layer and sear without moving them over medium-high heat until the undersides are well browned, 3-4 minutes.
  7. Flip the pork chops with tongs and sear the second side over medium-high heat until browned, 3-4 minutes more.
  8. Reduce the heat to medium, add 0.25 cup low-sodium chicken broth to the skillet around the chops, and cook for 3-5 minutes, turning once, until an instant-read thermometer inserted horizontally into the thickest part of each chop registers 145°F (63°C).
  9. Transfer the pork chops to a clean plate, tent loosely with foil, and rest for 5 minutes so the juices redistribute and the final texture stays tender.
  10. While the pork rests, add the remaining 1 tbsp olive oil to the same 12-inch skillet and heat over medium-high heat for 30 seconds, then add half of the pineapple salsa with a slotted spoon and cook for 2-3 minutes until the pineapple edges lightly caramelize and the pepper softens slightly.
  11. Spoon the warm pineapple mixture and any skillet juices over the rested pork chops, then top with the remaining fresh pineapple salsa for contrast.
  12. Serve the pork chops immediately on warm plates with 4 lime wedges, and confirm the pork is lightly pink to opaque in the center with clear juices and a safe rested temperature of at least 145°F (63°C).

Nutrition (per serving)

  • Calories: 382
  • Protein: 38 g
  • Fat: 17 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Sugar: 13 g
  • Sodium: 690 mg

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