Pork Chops Monterrey

Pork Chops Monterrey by

Chef Bruce Brown


Shopping List

  • 1# pork chops (4 chops, 4 oz. each)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 11⁄2T vegetable oil or bacon grease
  • 11⁄2C tomato salsa (use your favorite)
  • 1C whole kernel corn
  • 11⁄2 tsp cocoa powder
  • 1⁄2 tsp ground cinnamon
  • Fresh cilantro, minced
  • Green onions, diced



  1. Combine the cumin and chili powder. Rub onto each side of all four pork chops.
  2. In a large skillet, melt the bacon grease over medium high heat. Brown the pork chops in the skillet on both sides
  3. In a small mixing bowl, stir together the salsa, corn, cocoa powder and cinnamon. Pour the mixture over the pork and bring to a low boil.
  4. Reduce the heat to medium and allow to simmer, uncovered, for three minutes. Turn the pork chops over and continue to simmer for another three minutes
  5. Allow the pork chops to rest for five minutes, in the sauce, before serving. Sprinkle with the minced cilantro and diced green onions.