Fiesta Pork Chops

In honor of Cinco de Mayo, here’s a recipe that can turn a mundane Monday or a tiresome Tuesday into a fiesta! These pork chops are packed with so many festive flavors — and they’re so easy to make — this could quickly become a weeknight favorite at your house. After a quick browning in a hot pan, the pork chops are simmered in a sauce bursting with south of the border flair: chiles, lime juice, cilantro, and the tasty trinity of chili powder, cumin, and oregano.

This party in your mouth is piquant enough to please adults and mild enough for little amigos.


Fiesta Pork Chops from Well Fed 2

Serves 2-4 | Prep 10 minutes | Cook 30 minutes | Whole30 compliant

  • 4 large pork chops, bone in or boneless

  • salt and ground black pepper

  • 1/2 tablespoon ghee plus 1/2 tablespoon ghee

  • 1/2 medium onion, diced (about 1/2 cup)

  • 1/2 teaspoon arrowroot powder

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon dried oregano leaves

  • 2/3 cup chicken broth

  • 1 tablespoon lime juice

  • 1 (4 ounce) can diced mild green chiles

  • 1/4 cup fresh cilantro leaves, minced (optional)

  • diced avocado

  • chopped scallions


Sprinkle the pork chops exuberantly with salt and pepper. Heat 1/2 tablespoon ghee in a large, non-stick skillet over medium-high heat, about 3 minutes. Add the pork chops to the pan with a little wiggle room around them (work in batches if you need to) and cook on one side, undisturbed, for 4-5 minutes. With tongs, flip the pork over and brown the other side, 4-5 minutes.


Remove the pork from the pan, reduce the heat to medium, and add the onion and arrowroot to the pan. Sauté until soft and golden, about 5-7 minutes. Add the garlic, chili powder, cumin, and oregano. Cook until fragrant, about 30 seconds. Add the chicken broth, lime juice, and diced green chiles, then use a wooden spoon to scrape up any brown bits from the bottom of the pan.


Bring to a boil, then simmer and allow to thicken a bit, about 3 minutes. Add 1/2 tablespoon ghee to the pan, stir to combine, then place the pork chops back into the pan to reheat and coat them in sauce. Remove from the heat, sprinkle with cilantro. Serve with Oven-Roasted Cauliflower Rice and the Avocado Side Salad below.

You Know How You Could Do That?


Replace pork chops with chicken breast, shrimp, or flank steak.


Avocado Side Salad: Fill an avocado half with diced onion and tomato tossed with minced cilantro and a spritz of lime juice.

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  • Betta says:

    Just wanted to say that I love this dish! The pork always comes out so tender and the flavor is amazing, I have made it multiple times.

  • Bree says:

    I made this last night as Day 1 of Round 3 of Whole 30 and it was amazing! I can’t stop thinking about it and can’t wait to eat the leftovers. Will be making this on the regular!!

  • Lauren says:

    I bought bone in pork chops, but they are about an inch and a half thick, is 5 minutes on each side enough?

    • Nope! They’ll definitely need more time. For chops that thick, you might want to make them in the oven. Brown them (don’t worry about cooking them through), make the sauce, the put in a casserole dish and bake 400F for 15-20 minutes. I’m guessing at this because I haven’t made it this way myself.

  • Michelle says:

    I love this. The flavors are amazing. I’m on my second whole30 and it’s so much easier to be successful on it with the help of your recipes.

  • Mary Lowe says:

    Thanks, this will help me to be more rounded dinners in preparing meal since I am new with paleo.

  • Jason Jacobs says:

    Just made this last night as part of my 2nd week into trying out paleo for the first time, and it was great! Gotta be honest, I’ve been underwhelmed by a lot of the paleo recipes I’ve tried so far, but this one is a winner. I’m really finding that Mel and Well Fed are the best source for food that actually tastes good, put all the books on order! Thanks!