Close-up of Fiesta Pork Chops, as seen on The Pioneer Woman, Season 33.
Recipe courtesy of Ree Drummond

Fiesta Pork Chops

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
This is a one-pot dish that’s on the plate in less than 20 minutes. It’s also packed with flavor, because once the chops are fried, the sauce is made in the same pan, soaking up all the glorious meat juices and caramelization.


To Serve:


  1. Make a rub by combining the salt, ancho chile powder, garlic and onion powders, brown sugar and black pepper in a small bowl. Set aside.
  2. Heat the oil and butter in a skillet over medium heat.
  3. Reserve one tablespoon of the rub, then use the rest to coat the pork chops. Add the pork chops to the skillet and cook until they are cooked through and well caramelized, 3 to 4 minutes per side. Remove and allow to rest.
  4. Add the Fresnos, corn, red onion and tomatoes to the skillet, then season with the reserved rub and stir to combine. Cook for 2 to 3 minutes, then deglaze with the lime juice. Stir in the black beans and cook until they are heated through, about 1 minute. Remove from the heat.
  5. Return the pork chops to the skillet, then serve with the avocado, tortillas, sour cream, cilantro, hot sauce and lime wedges.