Ethnée de Vienne’s Tex-Mex Pork Chops

  • Preparation 20 MIN
    Cooking 3 H 45 MIN
  • Servings 4



  1. In a large bowl, combine the vinegar, garlic, tex-mex spices, and salt. Add the meat and toss to coat, rubbing thoroughly. Cover and refrigerate from 1 to 48 hours.
  2. Remove the meat from the refrigerator and let temper for 1 hour before cooking.
  3. With the rack in the middle position, preheat the oven or grill to 140 °C (300 °F).
  4. Place the pork chops, side by side, on a baking sheet. Bake or grill, closed for 2 hours and 30 minutes to 3 hours or until the meat is tender.
  5. In a small bowl, combine the ketchup, mustard, and honey. Brush on the pork chops and cook for about 45 minutes.



You can substitute the tex-mex spices and wine vinegar with:

- A mixture of Little Italy spices and balsamic vinegar


- Tajine Spices and lemon juice


- Imperial Kashmir curry and yogurt


Ethne’s note

This is a favourite for hard-core carnivores. A very simple recipe that requires very little work, except for an occasional glance to make sure all is well. During cooking, the chops could dry out depending on their fat content and the cooking method. In Texas, they add a little beer to the remaining marinade to brush on the pork chops a few times while cooking. Any liquid will do the trick : tasty wine, fruit juice, or tomato juice for example.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.