Tortilla Salsa Pork Chops

 Tortilla Salsa Pork Chops

Pan fry wafer thin pork chops with a Mexican flare!

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


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!

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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