Grilled Pork Chop Nachos with Jalapeño Ranch Drizzle

Ingredients

  • 1½–2 lbs Center Cut Pork Chops

  • Large Bag Plain Zapp’s or Golden Flake Potato Chips (or Tortilla Chips)

  • 1½ Cups Kraft Shredded Cheese (Cheddar or Mexican Blend)

  • 1 Red or Yellow Bell Pepper (Diced)

  • ¼ Jalapeño Ranch Dip (Thinned Slightly with Water for Drizzling)

  • 1 tbsp. Colavita Extra Virgin Olive Oil

  • Salt and Pepper

  • Garlic Powder

  • Paprika

  • Chopped Green Onion and/or Cilantro (Optional)

  • ½ Ro•tel Tomatoes and Green Chilies (Drained)

These loaded nachos are bold, cheesy, and perfect for game day. They’re easy to prep, simple to serve, and totally craveable. Serves 6-8. This dish uses Robért Fresh Market ad items from the ad running 9/24/25 – 9/30/25.

Grill or Sear the Pork:

  • Rub pork chops with olive oil and seasonings.
  • Grill or sear until cooked through, then let rest.
  • Slice or dice into small, bite-sized pieces.

Prep the Nachos:

  • Spread chips out on a large foil-lined baking sheet or grill-safe tray.
  • Top evenly with shredded cheese, diced pork, Ro•tel, and diced peppers.

Melt and Serve:

  • Place in a hot grill (lid closed) or oven at 400°F for 5 to 7 minutes until the cheese melts.
  • Drizzle warmed and thinned Jalapeño Ranch Dip evenly over the top.
  • Garnish with green onion and/or cilantro, if desired.
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