Tequila lime pork chops are a pan fried pork chop topped with a light sauce made with tequila, fresh squeezed lime juice, garlic, shallots and butter.
These pork chops can be made in under 30 minutes!
Pan fried pork chops
This is a super simple but amazingly delicious dish. These pork chops are moist and tender and are topped with a butter sauce that is out of this world!
The key to perfectly cooked pork chops is a hot pan and timing. That and not touching the pork chops until they are ready to be turned. That is truly the most difficult part for me - not peaking at the meat to see if it is beautifully browned.
If you love pork recipes, you'll also want to try pork marsala, pan seared pork chops and oven roasted pork loin.
Steps for perfectly cooked pork chops
- Use thick boneless pork chops. Mine were 1 inch thick.
- Pat both sides of pork chops dry with a paper towel.
- Preheat your pan over medium high heat.
- Add olive oil - the olive oil should be shimmering in the pan
- Add pork chops. Do not let pork chops touch. They each need their own space. If you don't have enough room in your pan, use two pans or cook in two separate batches
- Set the timer for 3 minutes. Let pork chops cook - don't peak and don't move them around!
- After 3 minutes, peak at one pork chop. If it's a dark golden color, turn pork chops. If not, set timer for one more minute and don't touch the rest of the pork chops. The time may vary between 3 and 4 minutes depending on your pan and your temperature. Mine were seared perfectly at 4 minutes.
- Sear second side for 3 or 4 minutes (times should be the same as the first side) Do not touch or wiggle!
- Add liquid to pan and cover, allowing pork chops to cook for an additional 2 minutes.
- Remove pork chops from pan and cover with foil for at 5 - 10 minutes.
Key ingredients
- Pork Chops - For this recipe, I used boneless pork chops that were about 1 inch thick
- Tequila - Use whatever you have in your cupboard. The alcohol will cook out so this dish is safe to serve to everyone. You could substitute all chicken broth for the tequila if desired.
- Chicken broth - Homemade or store bought. Use a low or no-salt added variety.
- Lime juice - Fresh squeezed is best!
- Garlic - Finely chopped
- Shallots - Finely chopped - can be omitted if you don't have on hand
- Cumin Seeds - Whole seeds, not ground
- Jalapenos - Just a few slices of fresh jalapenos is all you need. Don't worry about the dish being spicy - it's not at all. In fact you really don't even know they are there at all.
- Butter - Don't skimp here! This brings your sauce together and makes it unbelievable! I used salted butter
What to serve with tequila pork chops?
I like to keep it simple letting the tequila lime pork chops be the star of the show. Some of my favorite sides include:
- Roasted baby potatoes
- Creamy mashed red potatoes
- Cilantro lime rice
- Roasted asparagus
- Caesar salad
- Fresh cut veggies
Additional tips
- Pull pork chops out of fridge and place on a plate for up to 30 minutes before cooking. Letting the pork chops warm up a bit helps with the cooking process and ensures more even cooking. If you don't have 30 minutes, allow as much time as you have. Even 10 minutes is better than straight from the fridge.
- Sprinkle both sides of pork with salt as soon as you remove from the fridge.
- Just before cooking, be certain to remove all excess moisture from the pork chops with a paper towel. This ensures a good sear.
- Once pork is in the pan, don't touch them until you're ready to flip them.
- Allow pork to rest for 5 - 10 minutes after cooking. Cover loosely with foil to keep warm.
- As soon as the sauce is done, serve right away.
- Taste sauce before serving. If too salty, add more fresh squeezed lime juice to help balance the flavors.
- Garnish with freshly chopped parsley and lime wedges.
What if my sauce breaks?
This sauce is rich and glossy, but if heated for too long or on too high of heat, it can break or become separated and look oily. No worries though, you can still rescue it!
Splash a small amount of water into the hot pan and whisk until the sauce comes back together.
Other great recipes for dinner
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Check out all my main dish recipes!
Tequila Lime Pork Chops
Pan fried pork chops finished with a butter pan sauce made with tequila, lime juice, garlic and cumin.
Equipment
- 10 Inch Skillet
- Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
Pork Chops
- 4 Pork Chops (boneless, 1 inch thick)
- ¼ teaspoon Salt
- 2 tablespoons Olive Oil
- 2 cloves Garlic (minced)
- 2 tablespoons shallots (minced)
- ¼ cup tequila
- ¼ cup chicken broth
Sauce
- ¼ cup tequila
- ¼ cup chicken broth
- ¼ teaspoon cumin seeds
- ¼ cup butter, salted
- ½ jalapeno (sliced thinly)
- ½ lime
- 1 teaspoon parsley (for garnish)
- ½ lime (cut into wedges for garnish)
Instructions
Pork Chops
- Remove pork from fridge for 10 - 30 minutes prior to cooking. Sprinkle both sides of pork lightly with salt.4 Pork Chops, ¼ teaspoon Salt
- Preheat a heavy pan over medium high heat. Add olive oil. Pat both sides of pork chops dry with a paper towel. When olive oil is shimmering, add pork.Do not overcrowd pan or let pork chops touch each other. Once in pan, don't touch or move for at least 3 minutes!2 tablespoons Olive Oil
- Check pork after 3 minutes. If nicely seared, flip all pork chops and cook other side for 3 minutes. If needed you can cook for one additional minute to achieve a golden sear.
- Turn heat off and add garlic and shallots and ¼ cup tequila and ¼ cup chicken broth. Place cover on pan and turn burner back on to medium low heat. Cook for 2 minutes.2 cloves Garlic, 2 tablespoons shallots, ¼ cup tequila, ¼ cup chicken broth
- Remove pork chops from pan and cover loosely with foil.
Sauce
- Return heat to medium high. Add remaining tequila and chicken broth. Add cumin seeds. Allow sauce to reduce by half (about 2 - 3 minutes)¼ cup tequila, ¼ cup chicken broth, ¼ teaspoon cumin seeds
- Reduce to medium low. Add butter and whisk while melting. Add jalapeno slices and freshly squeezed lime juice.¼ cup butter, salted, ½ jalapeno, ½ lime
- Continue cooking over medium low heat until sauce is smooth and slightly thickened.
- Serve immediately over pork chops.
- Garnish with freshly chopped parsley and lime wedges.1 teaspoon parsley, ½ lime
Video
Notes
Tips:
- Pull pork chops out of fridge and place on a plate for up to 30 minutes before cooking. Letting the pork chops warm up a bit helps with the cooking process and ensures more even cooking. If you don't have 30 minutes, allow as much time as you have. Even 10 minutes is better than straight from the fridge.
- Sprinkle both sides of pork with salt as soon as you remove from the fridge.
- Just before cooking, be certain to remove all excess moisture from the pork chops with a paper towel. This ensures a good sear.
- Once pork is in the pan, don't touch them until you're ready to flip them.
- Allow pork to rest for 5 - 10 minutes after cooking. Cover loosely with foil to keep warm.
- As soon as the sauce is done, serve right away.
- Taste sauce before serving. If too salty, add more fresh squeezed lime juice to help balance the flavors.
- Garnish with freshly chopped parsley and lime wedges.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 1Pork ChopCalories: 454kcalCarbohydrates: 3gProtein: 29gFat: 28gSaturated Fat: 12gCholesterol: 120mgSodium: 420mgPotassium: 540mgFiber: 1gSugar: 1gVitamin A: 373IUVitamin C: 10mgCalcium: 21mgIron: 1mg
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B Church says
Like most people, I took a few liberties along the way - but the end result was absolutely incredible. The tequila gives it a little pop along with some excellent powdered jalapeño and cayenne I got from this great little spice shop in the city.
Reducing the broth/tequila mixture was a bit of trial and error, but I got a great demiglace out of it. Also set off some mixture early on in reduction for a pan sauce that really put a bow on the flavor profile.
I served with some thick cut Idaho potatoes brined in buttermilk, dipped in a corn flour, corn starch, cayenne, s/p, & garlic powder mix, and fried in bacon grease with a bit of leftover corn kernel served on top.
Smiles all around. Really, really good recipe and easy for even novice cooks.
Kathy says
Thank you! So glad you enjoyed and I appreciate you letting us know what worked for you! 🙂
Rahul @samosastreet.com says
Hey Kathy, Totally love this recipe , Instead of pork can I use chicken thighs or breast. My wife does not eat pork.
How are you .. I remember I am here after such long time. Hope you are doing good.
have a great day!
Kathy says
Hi Rahul!
Yes, you can use chicken instead of the pork. The cook time may vary a bit, depending on what cut you choose. You'll want to make certain the chicken is fully cooked. The rest of the steps will remain the same. It's good to have you back! Thanks so much 🙂
Kathy
Dawn - Girl Heart Food says
What a fabulous combination and fantastic meal, Kathy! Bet it's bursting with flavour. Looks so delicious too. Pinned 🙂
David @ Spiced says
These pork chops look incredible, Kathy! I've made a sorta similar recipe using chicken breasts on the grill before, but now I want to try it with pork chops. And that sauce? I think I could eat that with a spoon!
Kathy says
The sauce is pretty incredible! I've been know to lick the pan - just don't tell anyone! 🙂
Valentina says
While I can't drink it, I think tequila is so good in sauces and marinades. Looks so tasty with the shallots and garlic soaking up all of that caramelized goodness in the pan. YUM! 🙂 ~Valentina
Kathy says
And just in case, the tequila can be omitted. Just use all chicken broth instead!