Tex-Mex chops


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 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 26g, Carbohydrates 6g, Fat 11g, Sodium 339mg.

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.