Pork Chops with Mexi Mac & Cheese

This is the kind of brilliant weeknight hack that looks impressive but comes together in one pan.

Pork chops sear in a deep skillet, then head to the oven while you turn the same pan into a simmering pot for macaroni.

The salsa doesn’t just add flavor; it creates a creamy, tangy sauce that clings to every elbow of pasta.

Nestling the pork chops back into the cheesy macaroni to finish creates a complete meal that tastes like you fussed, but really only dirtied one dish.

Kitchen Tips

• Use boneless pork chops for faster, more even cooking
• Stir the macaroni frequently to prevent sticking and ensure even cooking
• Keep pork chops warm in a 200°F oven while you finish the mac and cheese
• Adjust salsa heat level to your family’s preference

Variations

• Use chicken breasts instead of pork chops
• Add a can of black beans or corn to the macaroni
• Top with sliced green onions or fresh cilantro before serving