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Tortilla Salsa Pork Chops

| Updated Nov 2, 2017

Pan fry wafer thin pork chops with a Mexican flare!

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Serves – 4 – 6

Cooking Method:  Stovetop and Convection



6 wafer thin boneless pork cutlets

2 tbsp. olive oil

1/2 onion, chopped

1 cup tortilla chips

1 cup salsa

1 lemon

salt and pepper to taste


  1. Preheat convection oven to 350 degrees.
  2. Rinse pork cutlets, pat dry and set aside.
  3. Place tortilla chips in a Vitamix, blender or food processor, on medium setting to create a bread crumb-like product, set aside.
  4. Lightly press pork cutlets into the finely processed tortilla crumble, coat both sides.
  5. Warm oil in a heavy skillet, add chopped onion and pork cutlets.
  6. Brown both sides of pork over medium heat, squeeze the juice of a lemon over the cutlets.
  7. Remove cutlets with tongs when lightly browned, place on paper towels to drain.
  8. Place cutlets in a casserole dish.
  9. Drain excess oil from the skillet, add salsa, lemon rinds and beer to the skillet, stir to combine.
  10. Pour salsa mixture over the cutlets.
  11. Finish cooking the cutlets in the oven for approximately 15 minutes until pork is fully cooked.
  12. Refrigerate leftover and make soft tacos the next day!

Mike Wendland

Published on 2017-11-02

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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