I told you I was going to start branching out into savory baked foods, and here you go! Lately, I’ve been getting tired of my plain garlic pan-seared pork chops and I wanted to spice things up a little (pun intended). Several years ago my brother made these pork chops baked in salsa and topped with cheese, and I thought that would be a great way to add flavor and keep in the moisture.
The recipe I’m about to share makes 1-2 servings. Since I’m cooking only for myself these days, I really don’t want to cook 3-4 chops and have to eat that for the next two weeks. And freezing/reheating pre-cooked pork chops doesn’t sound like a great idea to me. (See above about moisture.) If you’ve ever done that, though, let me know if it works!
Anyway, enough of my rambling. I found this recipe very yummy. I used a medium salsa and a Mexican cheese blend and it was perfect, but feel free to use whatever salsa and cheese that make your taste buds happy. I also made some yellow rice for a side and it went very well with the salsa. Spanish rice or that cilantro lime rice from Chipotle would probably pair nicely as well. Overall, it was a delicious meal and I plan on making it again!
Salsa Pork Chops
(Makes 1 pork chop. Scale it up if you desire more than one.)
- 1 thick boneless, skinless pork chop
- 1 Tbsp cooking oil
- Salt and pepper
- 1/2 cup salsa
- 1/4 shredded cheese
- Preheat oven to 375°F and heat up the cooking oil in a frying pan. (If you have an oven-safe pan, use that.)
- Once the pan is hot, carefully place the pork chop in the oil. Sear for about a minute on all sides, including around the edges. Sprinkle each side with a little salt and pepper for flavor. Remove from heat.
- Place your pork chop in an oven-safe dish (or keep it in your pan if it’s oven-safe). Pour the salsa on top and place in the oven for 30-40 minutes. Check for doneness with a meat thermometer. (145°F for medium-rare or 160°F for medium.)
- Once it’s done, sprinkle the cheese on top and put it back in the oven for 1-2 minutes to melt. (This won’t make a huge difference to the doneness of the pork.)
- Let the pork chop rest before serving.