Tender pan-seared bone-in pork chops are smothered in a smoky salsa made from roasted tomatoes and jalapeños, delivering bold Mexican flavors with minimal prep. The combination of caramelized salsa and juicy pork makes this a weeknight-friendly classic.
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Place tomatoes and jalapeños on a dry comal or skillet over medium-high heat. Roast, turning occasionally, until charred in spots.
While the vegetables roast, heat cooking oil in a large skillet over medium-high heat. Add the seasoned pork chops and sear on both sides until golden brown.
Once seared, remove the pork chops from the skillet and set aside.
Transfer the charred tomatoes and jalapeños to a blender.
Add water to the blender and blend until a salsa forms.
In the same skillet used for the pork, sauté the sliced onion and minced garlic until fragrant.
Pour the blended salsa into the skillet with the onions and garlic. Bring to a simmer.
Season the salsa with salt to taste.
Return the seared pork chops to the skillet, submerging them in the salsa.
Add the piece of Mexican chocolate to the salsa. Stir to dissolve and let the mixture simmer until the pork is cooked through and the sauce has thickened slightly, about 15-20 minutes.
To serve, place the cooked pork chops on a sizzling platter or plate. Ladle extra salsa over the top.
Serve immediately with a side of cooked rice and warm tortillas.
Store leftover pork chops and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed.
Cook until the internal temperature reaches 145°F (63°C) and the meat is no longer pink at the thickest part. Thin-cut chops typically take 4–6 minutes per side over medium-high heat.
Yes. Roast the tomatoes and jalapeños, then store the salsa in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Omit it or use a pinch of unsweetened cocoa powder mixed with a touch of sugar. The chocolate adds depth but isn't essential; the dish works without it.
Yes, but reduce cooking time by 1–2 minutes per side since they're thinner and cook faster. Check for doneness at 145°F internal temperature.
Heat level depends on the jalapeños used and how many you include. Remove seeds and membranes for a milder salsa, or keep them for more kick.
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