Get ready for a dinner that’s as vibrant and colorful as it is delicious! These Salsa Skillet Pork Chops are your ticket to a stress free, flavor packed meal that comes together in one pan. We’re taking juicy, golden brown pork chops and simmering them in a zesty, ready made salsa sauce with sweet corn and hearty pinto beans. It’s a complete, well rounded dinner with a Tex Mex twist that the whole family will love. If you’re looking for a way to shake up your pork chop routine, this is it!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, which means incredible flavor and minimal cleanup.
- Incredibly Fast: Ready in just 20 minutes, making it a perfect solution for busy weeknights.
- Effortlessly Flavorful: Using jarred salsa does all the heavy lifting, creating a robust sauce without any extra work.
- A Complete Meal: With protein, veggies, and beans all in one dish, you have a balanced dinner with zero fuss.
Ingredients for Salsa Skillet Pork Chops
- 6 boneless pork loin chops (about 6 oz each)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups fresh or frozen corn kernels
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 ¼ cups chunky salsa (mild, medium, or hot)
- 2 tablespoons water
- 1 teaspoon ground cumin
Instructions for Making Salsa Skillet Pork Chops
1Season and Sear the Pork: Pat the pork chops dry with a paper towel and season both sides generously with the salt and pepper.
Heat the olive oil in a large skillet over medium high heat. Once the oil is shimmering, add the pork chops (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side, until a beautiful golden-brown crust forms. Remove the chops to a plate and set aside.
2Create the Flavorful Salsa Base: Reduce the heat to medium. In the same skillet, add the corn, drained pinto beans, salsa, water, and ground cumin. Stir everything together, scraping up any browned bits from the bottom of the pan. Those bits are packed with flavor!
3Simmer to Perfection: Bring the salsa mixture to a gentle boil. Once bubbling, return all the pork chops to the skillet, nestling them into the sauce.
Cover the skillet, reduce the heat to low, and let it simmer for 6-8 minutes. The pork is done when an instant read thermometer inserted into the thickest part reads 145°F (63°C).
4Rest and Serve:
Remove the skillet from the heat. Let the pork chops rest, still covered, for 5 minutes. This allows the juices to redistribute, guaranteeing a tender and juicy bite.
Serve the pork chops hot, spooning plenty of the chunky corn and bean salsa over the top.
One-Skillet Salsa Pork Chops
Ingredients
- 6 boneless pork loin chops 6 oz each
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups corn kernels
- 1 15 oz can pinto beans, rinsed and drained
- 1 ¼ cups chunky salsa
- 2 tablespoons water
- 1 teaspoon ground cumin
Instructions
- Season pork chops with salt and pepper.
- Heat oil in a large skillet over medium high heat. Brown chops for 2-3 minutes per side. Remove and set aside.
- To the same skillet, add corn, pinto beans, salsa, water, and cumin. Stir and bring to a boil.
- Return pork chops to the skillet, nestling them into the sauce. Cover, reduce heat to low, and simmer for 6-8 minutes, until pork internal temperature reaches 145°F.
- Let stand for 5 minutes before serving.
Notes
