Pork Tostadas with Pineapple Salsa

Here is another stove top recipe for you to try! These pork tostadas are a Mexican favorite and the pineapple salsa goes perfect with the pork. They are simple to make and do not require a lot of ingredients. Below are some tips and the recipe!

Before starting this recipe, you want to chop all your veggies for the salsa. I chopped mine by hand but you can use your food processor to chop the vegetables. Set aside the veggies until you are ready to make your salsa.

To begin, season your pork chops with chili powder, garlic, onion powder, paprika, salt, and black pepper. You can also season the pork chops as you desire. I think the combination of the seasonings listed on the recipe compliments the salsa well and gives the pork a nice outer layer color.

Cook the pork chops whole on a heated skillet with olive oil over a stove top. I cooked my pork chops on medium heat. You can adjust the heat depending on your stove. I think lower is better so the outer layer of the chops do not burn easily. Cook each side of the pork chop for 3-5 minutes or until thoroughly cooked.

Once the pork chops are cooked, place them on a cutting board and chop them into small cube chunks. The smaller the better since the meat will be placed on a corn tortilla. Set aside the meat and take out a sauce pan to begin making the pineapple salsa.

Add the pineapple, tomato, jalapeños in a medium saucepan. Make sure your veggies were chopped before starting this recipe. Also if you are using canned pineapple, drain the excess juice from the can.

Cook the fruit and veggies together on low-medium heat until the mixture comes to a simmer. After, transfer the mixture to a bowl and add cilantro, lemon juice, and lime juice! I loved this salsa cooked! You can also serve it raw/cold. To serve if cold, combine the pineapple, tomato, jalapeño, cilantro, and juices in a large bowl and mix together.

While the salsa is cooking, you can place your tortillas in the oven to toast. Lay corn tortillas flat in a pan and place them in a preheated oven at 350 F for about 10-15 minutes or until crispy.

After the tortillas are tostadas, begin placing the toppings! Add cheese first, then the pork, and salsa. You can also add more cheese on top. Place the topped tostadas back into the oven until the cheese has melted. If you are serving your salsa cold, you can add the salsa after the cheese has melted in the oven.

I think this is a great dinner recipe! If you are not a fan of pork, try chicken or beef! Let me know how your pork tostadas with pineapple salsa turns out below!

Pork Tostadas with Pineapple Salsa

  • Servings: 6-7
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An resturant style Mexican dish that taste good and is easy to make at home!


  • 1 lb (4) raw boneless pork chops
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 20 oz (1 can) chopped pineapple, drained
  • 1/3 cup (2) jalapenos, chopped
  • 1 cup (3) tomatoes, chopped
  • 1/2 cup cilantro, chopped
  • Juice from 1 lemon
  • Juice from 1 lime
  • 1 cup Monterrey Jack cheese, grated
  • Corn tortillas


  1. Make your seasoning mix by adding chili powder, garlic, onion powder, paprika, salt, and black pepper in a small bowl. Mix well.
  2. Season raw pork chops with seasoning mix.
  3. Add olive oil to large skillet and place on stove top over medium heat.
  4. Add pork chops to heated skillet.
  5. Cook the pork chops for 3-5 minutes on each side. You may need to cook for additional time on each side depending on the thickness of the meat cut.
  6. Once pork chops are cooked thoroughly, place them on a cutting board and chop into pieces. Set aside when done.
  7. Preheat oven at 350 F.
  8. While the oven is preheating, add chopped pineapple, jalapenos, and tomatoes in a medium sauce pan.
  9. Cook over medium heat on stove top for about 10 minutes or until the mixture comes to a simmer.
  10. When the mixture is done, add cilantro, juice from lemon, and juice from lime. Mix well and set aside.
  11. Place corn tortillas on a sheet pan by laying them flat.
  12. Place them in the oven for about 10-15 minutes or until crispy.
  13. When done, take them out of the oven and add cheese to the top of the tostada (toasted corn tortilla).
  14. Add chopped up pork chops, followed by the pineapple salsa. Add more cheese to the top if desired
  15. Place the tostadas back in the oven for an additional 5 minutes or until the cheese has melted.

Enjoy these delicious and easy pork tostadas!


Per Serving: 231 calories; 5.4 g fat; 25.3 g carbohydrates; 19.6 g protein; 47mg cholesterol; 391 mg sodium.

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