Grilled Pork Tacos with Salsa Ranchera

5 from 2 votes

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Juicy grilled pork chops are sliced for soft tacos and topped with a zingy smoky salsa. An easy and fun summer dinner that can come together in minutes.

Plate set with tortillas and slices of grilled pork.

Grilled pork chops are one of the fastest grilled dinner options around. They take about as much time to cook up on the grill as chicken breasts (all thicknesses being equal), and they are often quite budget-friendly. You can make this recipe with bone-in pork chops or boneless, all good.

If you would like to serve these pork chops whole, with the salsa on top or on the side, that’s a lovely option, and you can enjoy the nice grill marks on the chops. Or, do as I did and slice them up, then serve them with warm tortillas, and have a soft taco moment. I like to throw some vegetables on the grill while I have it on and serve them on the side of these tacos.

Slices of Grilled Pork and tortillas on a yellow plate.

Grilled Pork Tacos with Salsa Ranchera: Juicy pork chops are grilled up, then thjnly sliced for soft tacos and topped with a zingy smoky salsa.

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Grilled Pork Tacos Ingredients

For the Brine:

It’s not necessary to brine the pork chops before grilling, but it ensures a wonderful juiciness and prevents them from drying out.

  • Kosher salt – The salt will penetrate the meat as it sits in the brine, flavoring it from the inside.
  • Sugar – Adds balance.
  • Peppercorns – No need to grind these up for brining.
  • Water – Use boiling water to dissolve the salt and sugar, then cool the brine down with cold water before adding the pork so it doesn’t cook.

For the Grilled Pork Tacos:

  • Pork chops – I used thick pork chops, about 1 1/4- to 1 1/2-inch thick, but you can use thinner pork chops if you prefer. Thicker ones will obviously take longer to cook, and because of that you could flip them two or three times during the grilling process which will allow you to get those crosshatched grill marks if you plan to serve them whole.
  • Olive oil – Used to brush the pork chops before grilling to get a nice sear.
  • Salsa ranchera – One of the best versions of salsa around. Tomatoes, garlic, and hot peppers are all roasted up or grilled together and then pureed with some seasoning, resulting in a salsa that is deeply flavored and smoky, and freaking awesome.
  • Tortillas – Don’t forget to warm them up, which you can do right on the grill.
  • Toppings – I like topping my tacos sliced avocado, pickled onions, and sour cream, but you can add whatever you like on your tacos.
Grilled pork, lime wedges, and tortillas on a yellow plate.

Variations

You could also grill up a whole pork tenderloin and slice it — as with all pork, you want to make sure it has an internal temperature of 140 degrees F before you pull it from the heat. And yes, you could make this with chicken breasts, which cook in about the same amount of time. These can be brined to get even more tender as well.

You can also cook these pork chops in a grill pan, a pan, or even on a panini press. In this recipe, it’s all about the pairing with the salsa.

Quick Brine for Pork

Brining pork or any other lean meat is a foolproof way to ensure that the meat stays juicy. However, if you don’t have the time to do the brine, as long as you don’t overcook the chops, you will still get nice moist pork.

You are looking for a final internal temperature of 145 degrees on an instant-read thermometer, which means you should take the pork chops from the heat when the temperature reaches 140 degrees, and let them sit for 5 minutes before slicing. This allows the temp to rise to the safe 145 degrees, and also allow the juices to recollect in the meat.

Spoon scooping salsa ranchera onto a Grilled Pork Taco.

How to Make Grilled Pork Tacos

  1. Make the brine: Add the salt, sugar, and peppercorns to a large container and dissolve them by adding boiling water. Then add the cold water to cool down the whole mixture. Add the pork chops and refrigerate for 2 or more hours.
  2. Grill: While the grill heats up, pat the pork chops dry and brush with oil. Then grill for a couple of minutes on each side until the pork reaches 140 degrees.
  3. Serve: Rest the pork for a few minutes. Serve with salsa ranchera and any of your other favorite taco toppings!
Woman holding a Grilled Pork Taco with Salsa Ranchera.

FAQs

Are pork tacos the same as carnitas?

Carnitas are a type of stewed pork typically made with pork shoulder. Carnitas is often used as the filling for pork tacos, but it is not the only type of pork taco out there. Tacos al pastor use a different preparation of pork, so pork tacos may also refer to al pastor, and vice versa. And these grilled pork chop tacos do contain pork, but in this case it’s grilled pork, not slow-cooked carnitas!

How long do you cook pork chops on the grill?

I recommend grilling the pork chops for about 4 minutes on each side over medium-high heat. Every grill is different, though. Judge the doneness based on the proper internal temperature for pork rather than the amount of cooking time. Also, this timing is for pork chops that are about 1 1/4-inch thick. Your pork chops may be thicker and thinner, so adjust the cooking time accordingly. Most importantly, make sure the internal temperature of the pork reaches 140 degrees before removing the meat from the grill.

What to Serve With Grilled Pork Tacos

Plate set with tortillas and slices of grilled pork.

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5 from 2 votes

Grilled Pork Tacos with Salsa Ranchera

Juicy grilled pork chops are sliced for soft tacos and topped with a zingy smoky salsa. An easy and fun summer dinner that can come together in minutes.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 People

Equipment

Ingredients 

For the Quick Brine:

  • ½ cup kosher salt
  • 3 tablespoons sugar
  • 1 tablespoon peppercorns
  • ½ cup boiling or very hot water
  • 3 cups very cold water
  • 4 (6 to 8 ounce) pork chops (about 1 1/4-inch thick)
  • Olive oil (for brushing the pork chops)
  • 1 cup Salsa Ranchera
  • Warmed tortillas (to serve)

Other Optional Add-Ins:

Instructions 

  • If you are brining the pork chops (again, optional!!): In a medium-sized container add the salt, sugar, and peppercorns. Add the hot water, and stir until the salt and sugar are mostly dissolved. Add the cold water, maybe a few ice cubes. Place the pork chops in the brine, making sure they are submerged, and refrigerate them for 2 to 3 hours.
  • Heat a grill to medium-high.
  • Remove the pork chops from the brine and pat dry with paper towels. Brush the pork chops with olive oil and grill for about 4 minutes on each side until the just pink in the center, or cooked to an internal temperature of 140 F.
  • Let the chops sit for a minute or so before serving with the salsa ranchera and tortillas, and any toppings of your choice.

Notes

  • It’s not necessary to brine the pork chops before grilling, but it ensures a wonderful juiciness and prevents them from drying out.
  • Don’t brine the pork chops for more than 4 hours, or the texture might change and they could start to become mushy.
  • If you would like to serve these pork chops whole, with the salsa on top or on the side, that’s a lovely option, and you can enjoy the nice grill marks on the chops. 

Nutrition

Calories: 443kcal, Carbohydrates: 11g, Protein: 49g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 152mg, Sodium: 14266mg, Potassium: 882mg, Fiber: 1g, Sugar: 9g, Vitamin A: 23IU, Calcium: 42mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1 Comment

  1. Pork chops in tacos…Love it! The texture is a welcome change from ground or shaved meat. We cooked this on the stovetop, and it worked out perfectly. Can’t wait to try it on the grill (thinking of adding an extra chop next time the grill’s on to save it for an easy dinner later in the week).