Pasilla Roasted Pork Chops with Summer Squash and Crispy Onion

HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, with its rich, smoky flavor enlivens pork for a quick weeknight meal that’s full of flavor. Fried onions add a subtle sweetness. Serve alongside cilantro rice.


  • 2 tablespoons

    olive oil

  • 4

    boneless pork loin chops, ¾-inch thick

  • Salt and freshly ground pepper, to taste

  • 2

    medium zucchini, sliced 1-inch thick on the bias

  • 2

    yellow squash, sliced 1-inch thick on the bias

  • 1 (12-ounce) jar

    HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce 

  • Vegetable oil, for frying

  • 1

    sweet yellow onion, thinly sliced

  • All-purpose flour, for dusting

Print Recipe

Serves 4



  1. Heat oven to 375ºF. 

  2. Heat olive oil in large ovenproof skillet over medium-high heat. 

  3. Season pork chops with salt and pepper and place in pan.  

  4. Brown pork chops 2 minutes on each side. 

  5. Remove pork chops from pan and add zucchini and summer squash. 

  6. Sauté 1 minute. 

  7. Add pork chops back to pan and pour in HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce

  8. Place skillet in oven. 

  9. Bake 12 to 15 minutes or until pork is cooked through.

  10. Meanwhile, heat vegetable oil in large pot to 375ºF. 

  11. Dust onion slices with flour, shaking off any excess. 

  12. Add onions to oil and fry 2 minutes or until golden.

  13. To serve, place a pork chop on each serving plate and spoon squash and sauce over top. 

  14. Garnish with fried onions.


HERDEZ® Habanero Taqueria Street Sauce

Real habanero flavor gives any dish a very authentic kick.

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