Microwave Spiced Pork Chops

These pork chops get a Latin-inspired flavor treatment before a quick cook in the microwave. Lime juice and fresh cilantro go on first, then each chop gets dipped through sizzling garlic butter and coated in breadcrumbs seasoned with cumin, oregano, and cayenne.

The garlic butter step does double duty. Microwaving the butter with minced garlic for 90 seconds infuses the fat with toasted garlic flavor, and dipping the chops through it before breading helps the seasoned crumbs stick and stay moist during cooking. The breadcrumb coating won’t crisp up in the microwave like it would in an oven, but it creates a flavorful, moist crust that holds the spices against the meat.

Thick, boneless chops are the right cut for microwave cooking. Thin chops overcook before you can blink, but a 2-inch thick chop has enough mass to stay juicy through the 12-minute cook time.

Kitchen Tips

• Use medium-high power, not full power. Too much heat toughens pork in the microwave. Lower power cooks it more evenly.
• Turn and rotate the chops halfway through as directed. Microwaves have hot spots, and rotating ensures even cooking throughout.
• Let the chops rest for 2 minutes after cooking, still covered. The temperature evens out and the juices redistribute.
• Serve with salsa or fresh lime wedges to brighten the plate and cut through the richness of the garlic butter.

Variations

• Chipotle version: Add a pinch of smoked chipotle powder to the breadcrumbs for a deeper, smokier heat.
• Panko coating: Use panko breadcrumbs instead of regular for a lighter, more textured coating.