Pan-Seared Pork Chops with Southwestern Chili Rub

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops seasoned with a smoky chili and cumin rub, pan-seared to a golden crust and served with a simple lime crema. This Mexican-inspired pork recipe (gluten free), ready in about 22 minutes, pairs bone-in pork chops, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each bone-in pork chops
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp lime juice
1/4 cup sour cream
1 tbsp chopped fresh cilantro

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Instructions

Step 1: In a small bowl, combine 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to make the spice rub. Pat dry 4 bone-in pork chops (about 6 oz each) and evenly coat both sides with the rub.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook for 4-5 minutes on each side until a deep golden crust forms and the internal temperature reaches 145°F. Remove chops and rest for 5 minutes.
Step 3: Meanwhile, in a small bowl, mix 1/4 cup sour cream with 1 tbsp fresh lime juice and 1 tbsp chopped fresh cilantro until smooth. Serve the pork chops topped with the lime crema for a tangy finish.