We’re all looking for a baked pork chop recipe with great flavor. However, more often than not, baked pork chops tend to be dry, rubbery, and disappointing. With this tortilla-crusted marinated pork chop recipe, that won’t be a problem. Thanks to the simple overnight marinade, these pork chops come out of the oven super juicy and flavorful. And, the tortilla crust makes them even more amazing.

Where do chips live in your house? In our house, they used to live on the top shelf of our pantry. Then, they outgrew that space because B.O.B. Bob and I are apparently some chip-eating people who can’t decide which chips are the best ones to have on hand. So, now our umpteen bags of chips live on top of the fridge. And yes, all too often, a bag or two will come tumbling down every time we attempt to open our refrigerator door. I guess you could say that we have a weakness when it comes to potato chips, tortilla chips, pretzels, and bagged popcorn. When it comes to snacks, we like to have options; lots and lots of options. We don’t like to limit ourselves. So, what happens when we have a bag of tortilla chips with no salsa or guacamole to dip them in? We make pork chops. It’s a great way to get rid of a bag of chips before one of us gets smacked in the head again when opening the refrigerator door.

Ingredients:

Marinade:

• 2 Tablespoons Blueberry Preserves
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 3 Teaspoons Taco Seasoning
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 4 Bone-In Center-Cut Pork Chops

Tortilla Crust:

• 1 Cup Tortilla Chips, Finely Crushed
• 1 Teaspoon Taco Seasoning
• 1/2 Teaspoon Paprika

Directions:

Marinade:

1. In a small bowl, whisk together the blueberry preserves, vinegar, olive oil, taco seasoning, salt, and pepper.
2. Place the pork chops in a large resealable plastic bag.
3. Add the marinade to the pork chops and then squeeze out any air as you seal the large resealable plastic bag.
4. Use your hands to squish the bag back and forth, working the marinade into the pork chops.
5. Refrigerate overnight.

Tortilla Crust:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil and then place a baking rack on top of the foil. Spray or coat the baking rack with olive oil.
3. Place the crushed tortilla chips onto a large plate.
4. Press both sides of each pork chop into the crushed tortilla chips.
5. Place each tortilla-crusted pork chop on the prepared baking rack.
6. In a small bowl, combine the taco seasoning and paprika.
7. Sprinkle each pork chop with the seasoning mixture.
8. Bake for 15 minutes.
9. Flip each pork chop and bake for an additional 10 to 20 minutes, or until the pork chops reach 145 degrees.

Suggestions:

• For this recipe, I used this Homemade Taco Seasoning, which has much less sodium than most store-bought versions. If you are using a store-bought taco seasoning, you may want to omit the salt from the pork chop marinade.
• To crush the tortilla chips, place them in a large sealed resealable plastic bag and then use a rolling pin or meat mallet to crush the tortilla chips.
• You can use any type of pork chop for this recipe. Cooking times will vary depending on the size and thickness of the pork chop.

Improvements:

• Use lime juice for this recipe in place of apple cider vinegar.
• You can use any type of jam, jelly, or preserves in this recipe. I suggest blueberry, strawberry, or orange marmalade.
• Replace the tortilla chips in this recipe with finely crushed potato chips or pretzels.

Print

Yum

Tortilla Crusted Baked Marinated Pork Chops

Ingredients:

Marinade:
• 2 Tablespoons Blueberry Preserves
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 3 Teaspoons Taco Seasoning
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 4 Bone-In Center-Cut Pork Chops
Tortilla Crust:
• 1 Cup Tortilla Chips, Finely Crushed
• 1 Teaspoon Taco Seasoning
• 1/2 Teaspoon Paprika

Directions:

Marinade:
1. In a small bowl, whisk together the blueberry preserves, vinegar, olive oil, taco seasoning, salt, and pepper.
2. Place the pork chops in a large resealable plastic bag.
3. Add the marinade to the pork chops and then squeeze out any air as you seal the large resealable plastic bag.
4. Use your hands to squish the bag back and forth, working the marinade into the pork chops.
5. Refrigerate overnight.
Tortilla Crust:
6. Preheat oven to 400 degrees.
7. Line a baking sheet with foil and then place a baking rack on top of the foil. Spray or coat the baking rack with olive oil.
8. Place the crushed tortilla chips onto a large plate.
9. Press both sides of each pork chop into the crushed tortilla chips.
10. Place each tortilla-crusted pork chop on the prepared baking rack.
11. In a small bowl, combine the taco seasoning and paprika.
12. Sprinkle each pork chop with the seasoning mixture.
13. Bake for 15 minutes.
14. Flip each pork chop and bake for an additional 10 to 20 minutes, or until the pork chops reach 145 degrees.

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Use this Homemade Taco Seasoning to make these Tortilla Crusted Baked Marinated Pork Chops. Why buy pre-mixed taco seasoning when you can make it at home in just a few minutes? You’ll love having some on hand for any time you feel like adding a little bit of Mexican flavor to your recipes and you’ll also love that it has way less sodium than most store-bought versions. CLICK HERE for the recipe.

Please make sure to check out the other great tortilla chip recipes below. A huge thanks to Magical Ingredients for hosting this National Tortilla Chip Day event.

• How to Make Homemade Tortilla Chips by Family Around the Table
• Sheet Pan Chicken and Cheese Nachos by A Day in the Life on the Farm
• Roasted Jalapeno Salsa by Cheese Curd In Paradise
• Migas | Tex-Mex Scrambled Eggs by Karen’s Kitchen Stories
• Mango Salsa by That Recipe
• The Best Homemade Queso by Hezzi-D’s Books and Cooks
• Chicken Tortilla Chip Casserole by Making Miracles
• Tropical Salsa by Magical Ingredients
• Tortilla Crusted Baked Marinated Pork Chops by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice