Tex-Mex Pork Chops

"Choppers with a kick."
photo by slickchick photo by slickchick
photo by slickchick
photo by slickchick photo by slickchick
photo by Bergy photo by Bergy
Ready In:




  • Heat oil in frying pan over medium high heat.
  • Brown chops on one side, about 2 minutes, and then flip them.
  • Add the salsa, chilies and cumin to skillet and mix well.
  • Lower heat, cover and simmer 8 minutes.
  • Remove cover and top each chop with one quarter of the cheese.
  • Cover and simmer for an additional 2 minutes, until cheese melts.
  • Serve immediately.

Questions & Replies

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  1. YUMMY. These were VERY easy to make. Enjoyed the gr. chilies and cumin in the recipe. Best of all it is mild enough to be kid friendly. Try it you'll like it!! TY Miller!
  2. This was so good! I love spicy foods so I used hot salsa. YUMMY, I will make again! thanks for the keeper.
  3. Gee Miller I haven't cooked any of your recipes for ages and I am so glad that I came acoss this one, Just what I was looking for. It is simple, tasty and has clear step by step instuctions. I used boneless loin chops, fat trimmed, Medium "Pace" brand salsa and aged cheddar. Love that added touch of the cummin. I cooked them a couple of minutes longer as they were fairly thick chops. The result was a juicy chop with the sauce served over lightly buttered noodles. Thanks Miller love the recipe. Additional comments 9 June04- Love this recipe - simple straight forward. This time I used an easy quick salas recipe by Evangelia Thanks again Miller
  4. Miller, you've done it again - just superb! We used some very, very good smoked salsa and sharp cheddar, and this was really stunningly good. I can't believe how wonderful this tasted. I made this exactly as directed, and think that the simmering was the key...it just "melded" all the flavors of the salsa and green chiles to taste like a much more complex sauce. The cumin was exactly perfect - it's one of those spices where just a tad too much is WAY too much for me, but it subtly enhanced all the flavors without overpowering in any way. I made this in a snap, and served it with corn that I sauteed with butter, parsley, and a bit of chipotle powder, to extend the tex-mex theme. We also had a green salad with tomatoes and avocadoes and a simple vinaigrette. We enjoyed this meal immensely, and will be making this for friends. Absolutely wonderful, and a go-to recipe for us from now on. If I could award more than 5 stars for simplicity, complexity of taste, and enjoyment, I would. I think I'm raving, but sometimes the simplest things are the best, and this ranks up there at the top. Wonderful!
  5. It's a winner! Hubby loved it. I felt like it was missing something, but I can't put my finger on it (too salsa tasting maybe). Overall tho, it was a very tasty entree. I served this meal with Green Chili Rice by Karen from Colorado. UPDATE: We had these again last night, but without the Green Chili Rice. They weren't as good as last week - or at least in my opinion - which is why I changed my rating from a 4 to a 3. My DH still liked them, but I really wasn't crazy about them. I'm not sure I would put salsa on my chops anymore (I wanted to bring out the chips), but I will continue to make this for the hubby. Perhaps it was the Green Chili Rice that I served as a side dish that made me like this recipe last week.


  1. YUM, Thanks for an awesome quick and easy recipe. I salted and peppered the chops first, switched the Salsa for a can of Rotel and a but of Salsa as some had suggested. I drained a bit of the juice off but other than that followed your recipe. It turned out so good. I served with Butternut Squash, peas and a hunk of bread. Thanks for a keeper.
  2. Mille, Thank you for a quick, easy, and very flavorful recipe. I especially liked how few ingredients went into it. I used a 16 oz can of seasoned diced tomatoes instead of salsa, but otherwise followed the recipe. I allowed it to simmer for about 30 mins as we waited for the baked potatoes and steamed brocoli we had with them. Topped off with a glass of pinot and it made a very nice dinner. A definite 5 star recipe. Thanks!


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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