Chile Rubbed Pork Chop

Chile Rubbed Pork Chop

Chuleta de Cerdo con Chile
4 pork chops
Pati Jinich
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, cerdo, grill recipes, Mexico, pati’s mexican table, pork, pork chop, Sonora, Sonoran
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 15 minutes
Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"


  • 4 1-inch thick bone-in pork chops
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Pickled Grape Salad, to serve

To Prepare

  • Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
  • Preheat the grill to medium high, or heat a grill pan over medium-high heat.
  • Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.
  • Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.

6 comments on “Chile Rubbed Pork Chop

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  1. Excellent ! Saw the show where you made these. Even turned out with all of the substitutions I made. Served with black eyed peas and red kale for New Year’s Eve dinner!!

  2. Happy Holidays Pati!
    My husband Henry & I look forward to trying out this recipe. It looks fab & simple but you always make things look simple😉. We truly enjoy watching your show; you’ve sparked an interest for our future travels – Primero Dios.