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The Chipotle Pork Chops Bowl has grilled boneless pork chops, white rice, black beans, lettuce, avocado slices, radishes, and pico de gallo.

Chipotle Pork Chops Bowl

Chef Adriana Martin
Include the chipotle pork chops bowl to your weekly menu. It is a lean meal, ready in 30 minutes. We are using boneless pork chops and Mexican flavors. The grilled pork chops are lean and ready in a few minutes. We are pairing the boneless pork chops with Mexican favorites, such as white rice, black beans, fresh produce, avocado, and pico de gallo salsa.
5 from 15 votes
Prep Time 20 mins
Cook Time 8 mins
Resting Time 3 mins
Course Main Dish
Cuisine Mexican Cuisine
Servings 4 people
Calories 759 kcal


  • Grilling skillet
  • Mixing bowl
  • Thongs
  • Plastic wrap


  • 4 pork chops thin center-cut, boneless, and butterflied
  • 1 teaspoon cooking oil
  • 1 tablespoon Mexican style dry rub cumin, garlic, salt
  • 1 teaspoon black pepper coarse ground
  • 2 tablespoons chipotle adobo sauce
  • 2 cups lettuce shredded
  • 2 cups white rice cooked
  • 2 cups black beans cooked
  • 1 cup pico de gallo salsa
  • 1/2 avocado sliced
  • 4 radishes
  • 2 limes cut in quarters


  • Season the pork chops adding some cooking oil first. Then cover with the chipotle sauce and sprinkle the dry rub and the black pepper. Cover with plastic wrap and place inside the fridge for 15 minutes before cooking.
  • Use a stovetop grilling skillet. Allow the skillet to get hot and grill the pork chops for 8-9 minutes (4.5 minutes each side).
  • Use a thermometer to verify internal temperature. When the thermometer shows 145° F the pork chops are ready. Let the meat rest for three minutes before serving.
  • Serve on a bowl a portion of shredded lettuce, white rice, and black beans. Add one pork chop and fresh radish. Include a lime and 2-3 thin slices of avocado. Finish plating with pico de gallo salsa.
  • Finish plating with pico de gallo salsa and include a side of warm corn tortillas.


Tips for cooking the best Chipotle Pork Chops Bowl.
  • We chose butterflied boneless center-cut pork chops as those are the favorite pork cuts that my family prefers. You can use bone-in pork chops that have even more flavor and the bone helps the meat to avoid dryness.
  • When choosing the pork chops look for those that have a nice deep pink color and some marbling.
  • Use a hot grilling pan to sear the meat correctly.
  • Season the meat using your favorite condiment. We used homemade chipotle adobo sauce and a dry rub with cumin, garlic, salt, and black pepper.
  • Recommend to marinate the meat for 15-30 minutes before grilling for more flavor.
  • When cooking the pork meat avoid using a fork to pierce the meat when flipping, use thongs instead.
  • Cook the pork chops for 8-9 minutes (4.5 minutes each side).
  • Don’t overcook the pork chops. Pork is best when cooking to 145° F followed by a 3-minute rest.
  • Pair the chipotle pork chops with lettuce, rice, beans, avocado slices, pico de gallo salsa, and radishes.
  • Drizzle the food with lime juice before eating it.
  • For a classic Mexican experience include a side of warm corn tortillas.


Serving: 1gCalories: 759kcalCarbohydrates: 111gProtein: 44gFat: 15gSaturated Fat: 4gCholesterol: 90mgSodium: 210mgPotassium: 1128mgFiber: 13gSugar: 7gVitamin A: 902IUVitamin C: 17mgCalcium: 89mgIron: 4mg
Keyword bowl, pork, pork chops
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