Lemon Carne Asada Pork Chops
One of my favorite things about being in the kitchen is mixing flavors that, at first glance, might not seem like they belong together. But when you give them a chance, they create something unforgettable. That’s exactly what happens with these Lemon Carne Asada Pork Chops, a fusion of Mexican and Italian cooking that brings the best of both worlds to the table.
On the Mexican side, I leaned on the bold, smoky, and slightly citrusy flavor of Spanglish Asadero Carne Asada Seasoning (yes, from my day job!). It’s a blend that instantly transforms pork into something rich, vibrant, and deeply satisfying. On the Italian side, I pulled in the classic flavors you’d find in dishes like chicken piccata with chicken broth (instead of white wine), lemon juice, butter, and parsley.
What makes this fusion so fun is how naturally the flavors play together. Carne asada seasoning already has notes that complement citrus, so when you add fresh lemon juice and a splash of wine, you’re not competing, you’re amplifying. The butter ties it all together, giving you that velvety Italian-style sauce that’s perfect for spooning over the chops.
And let’s be honest, pork chops can sometimes get a bad rap for being “boring” or “dry.” But this method where you are pounding them thin, giving them a quick sear, and finishing with that bright sauce, keeps them juicy and bursting with flavor. Serve them up with Mexican rice, some corn and you’ve got a meal that feels both comforting and a little adventurous.
That’s the beauty of cooking for me: you don’t have to choose one cuisine over another. You can let them meet in the middle, dance together, and surprise you with a whole new twist.
Check out more of my Pork Chop recipes!
Dominican Fried Pork Chops
Cheese and Sweet Plantain Stuffed Pork Chops
Gollita’s Mexican Pork Chops with Tomato Sauce and Onions
Dominican Braised Pork Chops
Lemon Carne Asada Pork Chops
Ingredients
- 8 thin pork chops
- flour for dredging
- 1 lemons (juice)
- olive oil to cover the bottom of the pan
- 1/4 cup butter
- 1/2 cup chicken broth or white wine
- salt & pepper to taste
- chopped fresh parsley, basil or cilantro
Instructions
- Lightly coat the pork chops with flour.
- Sear in olive oil until golden, then flip to brown the other side.
- Sprinkle with Spanglish Asadero's Carne Asada seasoning.
- Add chicken broth (or white wine and let it reduce).
- Stir in lemon juice, butter, salt, pepper, and your choice of parsley, basil, or cilantro.
- For extra sauce, add ¼ cup of water near the end.
