Quick Jalapeno Pork Chops

Here are my jalapeno pork chops, with a fresh cilantro marinade that’s got some kick, tender pan-seared pork chops, and a quick pickled jalapeno and red onion topping that really brings it all together.

These pork chops have become our go-to weeknight dinner when we want something that feels special but doesn’t take forever to make. The kids actually request them now, which is saying something since they used to be suspicious of anything green in their food.

What Kind of Pork Chops Should I Use?

For this recipe, thin-cut pork loin chops are your best bet since they’ll absorb the marinade quickly and cook evenly in less time. You’re looking for chops that are about ½ to ¾ inch thick – anything thicker will take longer to cook and might not pick up as much of that jalapeño flavor. If you can only find thicker chops at the store, you can ask your butcher to cut them thinner, or you can carefully butterfly them yourself at home. Boneless chops work great here, but bone-in will add a bit more flavor if that’s what you prefer.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Jalapeños: If you want less heat, try poblano peppers or Anaheim peppers instead. For more kick, serrano peppers work great. Just keep in mind that serranos are spicier, so you might want to use 3-4 instead of 5.
• Thin-cut pork loin chops: Regular thickness pork chops work fine too – just increase your cooking time by a few minutes per side. Boneless chops are easier to work with, but bone-in adds more flavor.
• Rice vinegar: White wine vinegar or apple cider vinegar can step in here. They’re slightly more acidic, so you might want to add an extra pinch of sugar to balance things out.
• Cilantro: Not a cilantro fan? Flat-leaf parsley gives you that fresh, green flavor without the soapy taste some people get from cilantro. The stems in the marinade can be replaced with parsley stems too.
• Red onion: White or yellow onions work just as well for the pickled topping. Red onions just add a nice pop of color.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling thin-cut pork chops is leaving them on the heat too long – since they’re thin, they cook fast and can turn dry and tough in just a minute or two past done. Pull them off the grill when they reach an internal temperature of 145°F, then let them rest for 3-5 minutes so the juices redistribute and the temperature comes up slightly. Another common error is not oiling your grill grates well enough, which causes the marinated chops to stick and tear when you try to flip them – use tongs and a paper towel soaked in oil to coat the grates right before adding the meat. If you’re making the jalapeño relish ahead of time, let it sit for at least 15 minutes so the flavors can blend together, and don’t skip the marinating step for the pork since 30 minutes gives the garlic and jalapeño time to work their magic without overpowering the meat.

What to Serve With Jalapeño Pork Chops?

These pork chops have a nice kick from the jalapeños, so I like pairing them with sides that balance out the heat. Cilantro rice is already mentioned in the recipe, which is perfect for soaking up all those flavorful juices from the meat. A simple black bean and corn salad with lime juice adds some freshness and helps cool things down a bit. You could also serve these with warm flour tortillas and turn them into tacos, adding some sliced avocado, sour cream, and extra pickled onions on top. For a lighter option, try a crisp cabbage slaw or some grilled vegetables like zucchini and bell peppers.

Storage Instructions

Store: Leftover pork chops keep well in an airtight container in the fridge for up to 3 days. I like to store the pickled jalapeños and onions separately so they stay crisp and don’t make the meat soggy. The marinade can also be saved in a jar for up to a week if you want to use it again.

Freeze: You can freeze the marinated raw pork chops in a freezer bag for up to 3 months, which makes for super easy meal prep. Just thaw them overnight in the fridge before cooking. I don’t recommend freezing the cooked chops since they can get a bit tough when reheated.

Serve: If you have cooked pork chops in the fridge, warm them gently in a skillet over medium-low heat for a few minutes on each side. You can also slice them cold and toss them into a salad or wrap for a quick lunch the next day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 130-150 g
• Fat: 115-130 g
• Carbohydrates: 120-140 g

Ingredients

For the marinade:

• 6 jalapeños (stems removed and roughly chopped)
• 6 garlic cloves (peeled and smashed for easier blending)
• 1 bunch cilantro stems
• 2.5 tbsp rice vinegar (I prefer Marukan Seasoned Rice Vinegar)
• 1/2 cup olive oil (I always use Filippo Berio Extra Virgin)
• 1.5 tbsp salt
• 2.5 tsp sugar
• 1/2 teaspoon ground cumin
• 8 thin pork loin chops (about 1/2-inch thick for even searing)

For the relish:

• 1 jalapeño (finely diced into 1/8-inch pieces)
• 1 red onion (thinly sliced into half-moons)
• 1/3 cup rice vinegar
• 1.25 tsp salt
• 2.5 tbsp sugar

For the serving:

• cilantro leaves
• cilantro rice

Step 1: Prepare the Jalapeño Marinade and Relish

• 6 jalapeños
• 6 garlic cloves
• 1 bunch cilantro stems
• 2.5 tbsp rice vinegar
• 1/2 cup olive oil
• 1.5 tbsp salt
• 2.5 tsp sugar
• 1/2 teaspoon ground cumin
• 1 jalapeño
• 1 red onion
• 1/3 cup rice vinegar
• 1.25 tsp salt
• 2.5 tbsp sugar
• 3 tablespoons water

Start by making the marinade: combine 6 chopped jalapeños, 6 smashed garlic cloves, cilantro stems, 2.5 tbsp rice vinegar, 1/2 cup olive oil, 1.5 tbsp salt, 2.5 tsp sugar, and ground cumin in a blender.

Blend until completely smooth—this creates the flavor base for the pork.

While the blender is running, prepare the fresh jalapeño relish in a separate bowl by mixing 1 finely diced jalapeño, thinly sliced red onion, 1/3 cup rice vinegar, 1.25 tsp salt, 2.5 tbsp sugar, and 3 tablespoons of water.

Set both mixtures aside—I find the relish actually improves if it sits for a few minutes as the onions begin to soften and the flavors meld together.

Step 2: Marinate the Pork Chops

• 8 thin pork loin chops
• jalapeño marinade from Step 1

Coat all 8 pork chops thoroughly with the jalapeño marinade from Step 1, making sure each chop is evenly covered on both sides.

Place them on a plate or in a shallow dish and let them sit at room temperature for 30 minutes.

This allows the flavors to penetrate the meat and begin the curing process.

Don’t skip this step—I’ve found that even 15 minutes makes a noticeable difference, but 30 minutes gives you the best flavor development.

Step 3: Sear the Pork Chops

• 8 marinated pork chops from Step 2
• oil for cooking

While the chops marinate, heat your grill to medium-high heat (or prep your coals if grilling), and oil the grates well to prevent sticking.

Alternatively, heat an oiled skillet over medium-high heat if pan-searing.

Once hot, carefully place the marinated pork chops directly on the grill or into the skillet—let them sear undisturbed for 2 to 3 minutes per side on the grill (or 3 to 4 minutes per side in a pan) until they’re cooked through and no longer pink in the center.

The marinade will create a beautiful caramelized crust as it hits the heat.

Step 4: Plate and Garnish

• cooked pork chops from Step 3
• jalapeño relish from Step 1
• cilantro leaves
• cilantro rice

Transfer the cooked pork chops to serving plates and immediately top each with a generous spoonful of the jalapeño relish from Step 1.

Finish with fresh cilantro leaves and serve alongside cilantro rice.

The warm chops paired with the cool, tangy relish creates a beautiful contrast in both temperature and flavor.

Quick Jalapeno Pork Chops

Delicious Quick Jalapeno Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 servings

Calories 2100 kcal

Ingredients

  

For the marinade::

• 6 jalapeños (stems removed and roughly chopped)
• 6 garlic cloves (peeled and smashed for easier blending)
• 1 bunch cilantro stems
• 2.5 tbsp rice vinegar (I prefer Marukan Seasoned Rice Vinegar)
• 1/2 cup olive oil (I always use Filippo Berio Extra Virgin)
• 1.5 tbsp salt
• 2.5 tsp sugar
• 1/2 teaspoon ground cumin
• 8 thin pork loin chops (about 1/2-inch thick for even searing)

For the relish::

• 1 jalapeño (finely diced into 1/8-inch pieces)
• 1 red onion (thinly sliced into half-moons)
• 1/3 cup rice vinegar
• 1.25 tsp salt
• 2.5 tbsp sugar

For the serving::

• cilantro leaves
• cilantro rice

Instructions

 

• Start by making the marinade: combine 6 chopped jalapeños, 6 smashed garlic cloves, cilantro stems, 2.5 tbsp rice vinegar, 1/2 cup olive oil, 1.5 tbsp salt, 2.5 tsp sugar, and ground cumin in a blender. Blend until completely smooth—this creates the flavor base for the pork. While the blender is running, prepare the fresh jalapeño relish in a separate bowl by mixing 1 finely diced jalapeño, thinly sliced red onion, 1/3 cup rice vinegar, 1.25 tsp salt, 2.5 tbsp sugar, and 3 tablespoons of water. Set both mixtures aside—I find the relish actually improves if it sits for a few minutes as the onions begin to soften and the flavors meld together.
• Coat all 8 pork chops thoroughly with the jalapeño marinade from Step 1, making sure each chop is evenly covered on both sides. Place them on a plate or in a shallow dish and let them sit at room temperature for 30 minutes. This allows the flavors to penetrate the meat and begin the curing process. Don't skip this step—I've found that even 15 minutes makes a noticeable difference, but 30 minutes gives you the best flavor development.
• While the chops marinate, heat your grill to medium-high heat (or prep your coals if grilling), and oil the grates well to prevent sticking. Alternatively, heat an oiled skillet over medium-high heat if pan-searing. Once hot, carefully place the marinated pork chops directly on the grill or into the skillet—let them sear undisturbed for 2 to 3 minutes per side on the grill (or 3 to 4 minutes per side in a pan) until they're cooked through and no longer pink in the center. The marinade will create a beautiful caramelized crust as it hits the heat.
• Transfer the cooked pork chops to serving plates and immediately top each with a generous spoonful of the jalapeño relish from Step 1. Finish with fresh cilantro leaves and serve alongside cilantro rice. The warm chops paired with the cool, tangy relish creates a beautiful contrast in both temperature and flavor.