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Boneless pork chop topped with a light sauce and jalapeno slices.
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5 from 4 votes

Tequila Lime Pork Chops

Pan fried pork chops finished with a butter pan sauce made with tequila, lime juice, garlic and cumin.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: American
Servings: 4 people
Calories: 454kcal
Author: Kathy


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


  • ¼ cup tequila
  • ¼ cup chicken broth
  • ¼ teaspoon cumin seeds
  • ¼ cup butter
  • ½ jalapeno sliced thinly
  • ½ lime
  • 1 teaspoon parsley for garnish
  • ½ lime cut into wedges for garnish


Pork Chops

  • Remove pork from fridge for 10 - 30 minutes prior to cooking. Sprinkle both sides of pork lightly with 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!
  • 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.
  • Remove pork chops from pan and cover loosely with foil.


  • Return heat to medium high. Add remaining tequila and chicken broth. Add cumin seeds. Allow sauce to reduce by half (about 2 - 3 minutes)
  • Reduce to medium low. Add butter and whisk while melting. Add jalapeno slices and freshly squeezed lime juice.
  • 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.



  • 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.


Serving: 1Pork Chop | Calories: 454kcal | Carbohydrates: 3g | Protein: 29g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 420mg | Potassium: 540mg | Fiber: 1g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg