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Last Updated on April 13, 2023 by Lisa Johnson

Spice-rubbed pork chops cooked in a cast iron skillet are the perfect main dish for this delicious southwest inspired meal. The sweet corn pan sauce is made with cherry tomatoes, tequila and lime juice, making it an irresistible accompaniment to these tender, bone-in pork chops.

If you love southwest flavors as much as I do, you need to try these recipes too! Southwest Salmon Bowl, Southwest Chili with Black Beans and Corn, and Southwest Crab Chowder.

Southwest Pork Chops topped with sweet corn pan sauce, and cherry tomatoes.

You are going to love this meal!! The pork chops are tender and juicy, and the sweet corn pan sauce adds a a bright and zesty flavor to this easy-to-make recipe.

What you will need

Thick-cut, bone-in pork chops
Southwest Seasoning Blend
Olive oil
Garlic
Oregano
Añejo tequila (not blanco/silver)
Sweet corn (fresh or defrosted from frozen)
Butter
Cherry or grape tomatoes
Green onions
Fresh lime juice

Be sure to check out the detailed printable recipe card below

How to make Southwest Pork Chops with Sweet Corn Pan Sauce

Sprinkle pork chops with southwest seasoning and rub to cover all sides.

Two thick pork chops rubbed with southwest seasoning.

Heat oil in a cast iron skillet over medium-high heat. Add the pork chops and sear, covered, until golden brown, 4 to 6 minutes each side.

Seasoned pork chops in a cast iron skillet with a glass lid.

Uncover pan and cook until center of pork chop reaches 145° F.

Cooked pork chops in a cast iron skillet with a meat thermometer inserted in the center.

Place meat thermometer close to the bone for most accurate temperature.

Remove pork chops from skillet and place on a plate. Tent with foil and set aside.

Add garlic and oregano to the pan, and sauté until fragrant, about 30 seconds. Carefully pour the tequila into the pan, scraping up all the brown bits off the bottom of the pan. Cook until reduced by half.

Minced garlic, oregano, and tequila simmering in the cast iron skillet.

Stir in corn and cook until it softens, 2 to 3 minutes.

Corn kernels stirred into the glaze mixture.

Remove from heat and stir in the butter until it blends into the sauce. Stir in the tomatoes, green onions, and lime juice.

Corn, green onions, cherry tomato halves, and butter in a cast iron skillet.

Season to taste with sea salt and black pepper.

Looking down on two thick pork chops on a plate topped with corn, tomatoes, and green onions.

These pork chops were absolutely amazing!! They were juicy, loaded with flavor, and the tequila was not even noticeable. The lime juice is just the right amount of tart to offset the sweetness of the corn.

Recipe Notes & Tips

I used Jose Cuervo Añejo {extra aged} tequila, not the silver (blanco) tequila that I use for margaritas. Añejo tequila is aged for at least a year and has a smoother, richer, and more complex flavor that made it perfect for this dish.
If you do not wish to use alcohol in this dish, substitute chicken broth.

Tools used to create this recipe

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More simple dinner for two recipes

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Instant Pot Salmon and Potatoes
Pork Chops with Brown Pan Gravy
Orange Glazed Cornish Game Hens
Steak au Poivre

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Enjoy!!