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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)

Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)

October 17, 2014100 Comments

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Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa). This recipe requires minimal ingredients to prepare, but the results are delicious! Fresh tomato, chile serrano, onion, and a few spices combined with bone-in, thin pork chops. In my opinion, this is old school Mexican cooking. This was one of Mom’s quick weeknight meals that she would prepare often. It’s fairly inexpensive to prepare and was always good to feed a large family.

When You Keep Coming Back To The Basic Recipes

This is one of my favorite dishes, so it’s on my meal planner at least once a month. If you would like to prepare this recipe in your slow cooker, I would double the recipe. Don’t skip searing the pork chops though. That’s flavor! Layer the seasoned chops in between the fresh salsa from the blender and top with sliced onions. Cook on low overnight. I honestly have better results on the stove top myself. Pork isn’t your favorite? Pound out some boneless chicken thighs or breast and it’s delicious in this recipe. Just know that the breast will cook a lot faster.

pork chops in salsa close up

My Recipes Tend To Be On The Spicy Side, I Confess!

Mom enjoyed cooking with chile peppers that were at times a bit on the spicy side. I became addicted to spicy food and still am to this day. My followers ask me all the time how they can prepare the dishes so they are mild. The solution is, just take out the chile peppers from a recipe. You can actually add the peppers whole to the simmering sauce. They will impart some of their flavor, but not any real heat.

How Did My Parents Manage With Eight Kids?

I often ask myself this question when shopping for food ingredients. Mom was a simple cook, but all of her dishes were delicious. We had home cooked meals 6-7 days a week. No processed frozen foods and only on occasion the hamburger special or pizza take out. Many of mom’s recipes started like this one. Must have tomato, onion, peppers and garlic. She did not favor fresh garlic like I do, but instead that classic jar of garlic powder in the cupboard. Whatever it was, it was always delicious and prepared with so much love!

What’s A Tasty Way To Finish A Dish?

Now that I think back on the many dishes that mom prepared, I keep remembering one staple ingredient! Potatoes! Lots of potatoes! Lol! Fried, stewed, baked, but mostly fried! Have you ever folded in fried potatoes to a simmering carne guisada or chile colorado? Oh, man! Delicious! Fried potato wedges on the side of bistec or milanesa? Yes! Occasionally I will even fold in fried potatoes or sweet potatoes to this pork chop dish. Really tasty.

On The Side!

For Black Beans, add 2 cups blacks beans in broth to the blender. Season(to taste) with 1 tsp. chile ancho powder, 11/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/4 tsp. cumin, 1/4 tsp. pepper and salt, to taste. Add 1/2 cup chicken broth and blend until smooth. Add beans to a preheated pan with 2 tablespoons of olive oil. Cook to reduce  and thicken for a few minutes. I grew up with PINTO BEANS, but do enjoy black beans as well.

Frijoles- Cooking Pinto Beans
Classic Pinto Beans!

Arroz Mexicano!

Una sopa de arroz, as mom called it. So simple, but a must have on the side of many dishes she prepared! I confess that learning to prepare this rice was a challenge for me for many years. Now, I find it to be a form of therapy when I feel stressed. My kitchen therapy, as I like to call it.

mexican rice
Chuletas en Salsa(Pork Chops In Salsa) #chuletasensalsa
Chuletas en Salsa (Pork Chops In Salsa) #chuletasensalsa

This Recipe Is One Of My Go To Recipes!

Not a fan of pork? Pound out some boneless chicken breast or thighs, lightly season them. Dredge them in a little flour them fry them until golden brown on each side. Finish cooking them by adding them into the simmering salsa. Easy!

pork chops in salsa close up

Chuletas de Puerco en Salsa(Pork Chops Braised in a Fresh Tomato Salsa)

Chuletas en salsa is one of the most simple and traditional dishes that reminds me of home. It’s just like being in Mom’s kitchen!
4.60 from 27 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4 Servings

Ingredients

Ingredients

  • 2 lbs. bone on thin center cut pork chops, 4-5 chops
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic powder
  • 1 tsp. Cumin
  • 3 tbsps. Avocado or Olive oil
  • 4 large Roma tomatoes quartered
  • 1 medium white onion sliced thin
  • 2 serrano peppers roughly chopped
  • 2 cloves garlic sliced
  • 2 teaspoons chicken/tomato bouillon
  • 1/2 teaspoon mexican oregano crushed
  • 2/3 cup water
  • Cilantro for garnish optional

Instructions

Directions

  • In a small bowl, combine the salt, pepper, garlic powder and cumin. Season the pork chops lightly on both sides with spice blend. Set aside. Reserve the remaining spice blend.
  • In a large skillet preheat 3 tablespoons of oil to medium heat for 3 to 5 minutes. While pan heats up, in the blender, combine the tomatoes, 1/4 of onion, serrano peppers, garlic, bouillon, oregano, remaining spice blend and water. Blend on high until smooth, set aside.
  • Sear and brown the pork chops for 3 to 4 minutes per side or until nicely browned. Remove pork from skillet onto a plate. In that same skillet, add the sliced onions and sauté for 3 minutes. Pour in the sauce from blender. Stir to combine, reduce heat to a simmer and let sauce cook for 5-6 minutes. Taste for salt.
  • Add the pork back into the sauce and top cilantro. Cover partially with lid and continue cooking for 25 minutes. You want the sauce to reduce and thicken. Serve with rice, beans and warm tortillas.

Notes

If you would like to switch out the pork for chicken, that is easy! Pound out a few boneless chicken breast or thighs. Follow instructions as written. The breast will cook in half the time.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
chuletas in salsa up close
Chuletas de Puerco en Salsa.

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Filed Under: Pork~Cerdo, Traditional Mexican Recipes Tagged With: Chuletas, Mexican Food, Pork, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. pam

    January 3, 2015 at 8:13 pm

    Awesome is all I can say. Thank you

    Reply
    • Sonia

      January 4, 2015 at 1:56 am

      Muchas Gracias Pam!

      Reply
  2. Shanno Rice

    January 23, 2015 at 3:33 pm

    Sonia, I have always loved to cook but my husband is very picky. I chose the chuletas event hough I knew he would say I don’t really like chuletas. I am here to say -#1 he said it! #2 he ate them and stuffed his face then since I made so much (double) he then asked for them again! So happy and so appreciative you are sharing your food. Thank you!

    Reply
    • Sonia

      January 24, 2015 at 1:27 pm

      That is so awesome to hear Shannon! I really love it when we can take a few simple ingredients and prepare tasty meals from them. This was always one of my family’s favorites growing up. Thanks for the feedback on the recipe.

      Reply
  3. monica

    June 22, 2015 at 10:57 pm

    I’m going to prepare in crockpot and cook overnight. So I will double the pork meat. But, should I also double the sauce iNgredients?

    Reply
    • Sonia

      June 22, 2015 at 11:05 pm

      I would double the salsa as well Monica. If cooking in the crockpot, you could use a thicker cut pork chop as well.

      Reply
  4. Elena Trevino

    June 23, 2015 at 1:30 am

    Hi Sonia….my husband doesn’t eat pork is there another type of meat I can use?

    Reply
    • Sonia

      June 23, 2015 at 10:14 am

      Elena, you could use boneless chicken. I would pound it out slightly so it’s thin. You could also use beef. I would prefer a bone in type of steak for this recipe. Purchase a large steak and slice it into smaller portions before preparing the recipe. That was how my mom prepared steak ranchero. Thanks for your question.

      Reply
  5. claudia

    June 23, 2015 at 4:34 pm

    This sound so good! I am making it tomorrow night. Finally found a different recipe to do with my pork chops. But got to go to the store to buy me some plantains to go with it. Thanks for the recipe!

    Reply
    • Sonia

      June 23, 2015 at 4:38 pm

      Plantains sound delicious with this dish! I must try that next time. Enjoy!

      Reply
  6. Rosalinda

    June 23, 2015 at 7:21 pm

    I made this tonight for dinner. It tasted just like my Grandma’s recipe !! This will be a regular on the menu in my home

    Reply
    • Sonia

      June 24, 2015 at 9:14 am

      Oh Rosalinda, this makes me so happy. You have no idea. I am so happy I could bring back a little piece of your Grandma’s love to you….muchas gracias.

      Reply
  7. Anita Claud

    June 23, 2015 at 9:32 pm

    The Chuletas are in the pan as I type! Can’t wait to taste them!

    Reply
    • Sonia

      June 24, 2015 at 9:15 am

      Awesome Anita!! Enjoy!

      Reply
  8. claudia

    June 24, 2015 at 4:00 pm

    thanks for answering me back, I am cooking this recipe as I type! I omitted the peppers cause of my 3 year old but i no it won’t make a difference! thanks!

    Reply
  9. Rorie

    August 30, 2015 at 6:01 pm

    Thank You, my grandmother used to make this all the time when I was a child, and for years I’ve been trying to make this for my family (I never paid attention to watch my grandmother cook), and now I have this, it’s like being back home in the kitchen back in socal. Thank You.

    Reply
    • Sonia

      August 31, 2015 at 9:58 am

      Thank You Rorie! I live for feedback like this. This is the goal in the end. To pass along recipes that remind us of home, our mom, our aunt…our abuela. Makes it all worthwhile for me. I am so happy I could bring you a little piece of your grandmother’s cooking back to you.

      Reply
  10. carolina

    September 8, 2015 at 5:04 pm

    Did you have to boil the tomatoes & chiles or just throw it all in the blender like that ?

    Reply
    • Sonia

      September 9, 2015 at 7:06 am

      They are not cooked Carolina. Add them fresh to the blender and the salsa will cook later.

      Reply
  11. Rob Mac Donald

    September 10, 2015 at 11:03 pm

    This was a great dish. Doubled the recipe. Roasted the peppers to get a little added taste. I will making this again.

    Reply
    • Sonia

      September 11, 2015 at 3:58 pm

      Yum Rob! I bet the roasted peppers added some great flavors. Thank you so much for your feedback on the recipe.

      Reply
  12. Liz

    September 25, 2015 at 9:03 am

    09/25/2015 I prepared this in the crockpot last night and put it in the fridge. It is now in the crockpot. I know my house is smelling wonderful. I’m excited to taste this.

    Reply
    • Sonia

      September 28, 2015 at 5:57 am

      I can almost smell it from here Liz! Thanks for the feedback!

      Reply
  13. jenn

    October 12, 2015 at 1:24 pm

    what do you do with the potato?

    Reply
    • Sonia

      October 12, 2015 at 2:54 pm

      Jenn, I mention briefly in the recipe that you could fold in some previously fried potatoes once the chops are done. My mom would sometimes serve fried potatoes on the side with this dish, but I like folding into the warm salsa. Thanks for your question.

      Reply
      • Roxanne Payton

        May 11, 2016 at 5:09 am

        I threw in some baby carrots while it was simmering… in place of the potatoes…. was delicious…

        Reply
        • Sonia

          May 11, 2016 at 11:00 am

          Sounds delicious Roxanne! I think next time I may add some zucchini or chayote instead of potatoes.

          Reply
  14. Vero

    November 4, 2015 at 1:56 am

    Can I still use pork meat but not pork chops? Maybe the cubed pork meat used for chili verde?

    Reply
    • Sonia

      November 4, 2015 at 12:11 pm

      Absoluted you can do that Vero. You just don’t want the pieces to be real thick or they may be tough to chew. The pork chops are usually on the thin side when I make this recipe. Thanks for the question.

      Reply
  15. Sandra

    December 2, 2015 at 10:25 pm

    Sonia,
    this dish was fantastic, made it for my husband and one of my son’s. For my husband brought back memories of when his mom use to make this, and my son said it was just another great dish. Can wait to make for the whole family. Thank you

    Reply
    • Sonia

      December 3, 2015 at 4:18 am

      I am so happy to hear this Sandra. It’s especially nice when we make that food connection to great family recipes. Thanks again.

      Reply
  16. Lidisce

    January 19, 2016 at 2:42 pm

    I am making this dish as i’m typing. My home smells delicious!! i tried a little piece of one of the pork chops right before putting them in the sauce. Oh, my! they are so good!!, i can just imagine how good they’re gonna taste with the sauce, rice, and beans. I made a little salad on the side for garnish. Thank you so much for the wonderful recipe. It will be part of my monthly to do dishes…

    p.s. I love how you take the time to replay to each one of your followers’ comments. You ROCK!!!! 🙂

    Reply
    • Sonia

      January 19, 2016 at 4:32 pm

      That is so wonderful Lidisce! This is one of my all time favorite recipes. It reminds me so much of home and my Mom. I am so happy you are trying the recipe. Thank you for the feedback.

      Reply
  17. Cindy

    January 21, 2016 at 3:06 pm

    Sonia,

    The pork chops I have on hand are thin and boneless (pork loin filet). Do you recommend this recipe for this cut of pork? If so, what would you alter the cooking time to? I’m afraid of over-cooking the meat!

    Reply
    • Sonia

      January 21, 2016 at 3:14 pm

      Hi Cindy, if they are boneless, I would just do a quick sear at high heat on each side, then remove from pan. Let the salsa cook down for about 6 to 8 minutes before you add the chops back in. Just cook to warm at that point. You could even sear the chops separate then just add the warm salsa over the top if you are afraid of overcooking them.

      Reply
  18. Vanessa

    February 3, 2016 at 11:20 am

    I’ve made this recipe on the stove top before. It was fabulous! Today I put it in the crockpot! My house smells wonderful! Can’t wait to enjoy after a full, busy day of kiddos, cleaning, karate class ect. It’ll be awesome to come home to this for dinner! I added onions along with the salsa and lightly browned meat! Will add cilantro, calabaza and maybe some sweet corn about an hour before serving! Yummy!

    Reply
    • Sonia

      February 4, 2016 at 7:23 am

      Sounds delicious Vanessa! I love that version with the added calabaza and corn.

      Reply
  19. Marlenne Serrano

    April 20, 2016 at 12:45 pm

    I know this is an older recipe but i just found it since im tired of plain pork chops being a mexican i want more flavor lol i figured out that i can cook thicker pork chops in the oven without using oil i let them cook then broil for 4-5 min to brown and add them to the salsa once its simmered and turn of the heat, cover them, and the pork chops stay juicy covered in that delicious sauce.

    Reply
    • Sonia

      April 20, 2016 at 9:19 pm

      Oh, absolutely Marlene! That sounds perfect and delicious! I often finish thicker cuts of meat in the oven as well. Thanks for sharing with me.

      Reply
  20. Jacqueline baca

    April 27, 2016 at 12:56 pm

    Hello…i would like to make this inthe crock pot…..but for how long should i run it and what temperature???? And should i sear the chuletas before putting them in???…. (im learning how to “cook” and use the crock pot, sorry lol)

    Reply
    • Sonia

      April 27, 2016 at 1:07 pm

      Hi Jacqueline! You could certainly prepare this recipe in the crockpot. I would season and sear the chops ahead, place in the crockpot. Blend the sauce as instructed. Add the sliced vegetables on top of chops then pour in the freshly blended tomato sauce. You can cook on high for 4 to 5 hours or you can cook on low for 7 to 8 hours. Thanks!

      Reply
  21. araceli

    December 6, 2016 at 9:38 pm

    i made this today for dinner my mom dad sister kids husband love it good receipe

    Reply
    • Sonia

      December 6, 2016 at 9:53 pm

      Oh good Araceli! Thank you so much for the feedback on my recipe. I really do love this recipe and it reminds me of home. Thanks again!

      Reply
  22. Karina

    January 25, 2017 at 7:08 pm

    Can i use this same recipe but put in oven instead????

    Reply
    • Sonia

      January 25, 2017 at 7:57 pm

      I don’t see why it would be a problem to finish them in the oven. I would not skip searing and browning the pork chops before adding the salsa though and then finishing in the oven.

      Reply
  23. Maraya

    April 6, 2017 at 1:29 am

    Just made this for the first time, but am wondering if I was supposed to drain the oil from the pan first before adding the salsa or if it was okay to mix?

    Reply
    • Sonia

      April 6, 2017 at 7:02 am

      Maraya, I don’t typically drain the oil, not unless is was excessive.

      Reply
  24. Sylvia

    April 27, 2017 at 4:46 pm

    Followed the recipe and it turned out delicious. My husband and I really enjoyed eating this.

    Reply
    • Sonia

      April 27, 2017 at 8:09 pm

      Oh, I am so happy to hear this Sylvia! Thank you for the feedback!

      Reply
  25. Alma

    April 27, 2017 at 7:46 pm

    I just made this chuletas de puerco en salsa and I think there gonna be the bomb!

    Reply
    • Sonia

      April 27, 2017 at 8:09 pm

      Awesome Alma! That makes me very happy! Thank you for the feedback!

      Reply
  26. Del Martinis

    May 21, 2017 at 11:53 am

    Making these again, since they came out so good the first time! Hard to find authentic Mexican recipes like this one, thanks.

    Reply
    • Sonia

      May 22, 2017 at 1:02 pm

      I love it! Thank you for sharing your love of Mexican food too!

      Reply
  27. Maddie

    July 17, 2017 at 8:48 pm

    Oh my goodness Sonia! Made this for the first time today, it was so delicious. Followed your recipe exactly. Hubby loved it too, especially the salsa. Can’t wait to make it again.

    Reply
    • Sonia

      July 18, 2017 at 4:40 am

      One of my all time favorite dishes from home. Thank you for the feedback on the recipe. So happy you all enjoyed it!

      Reply
  28. Shelley

    August 15, 2017 at 2:04 pm

    I went to a friends House pfor Bunco and she made this type of pork chop for dinner. When I asked for the recipe, she said no that it was a family recipe. So I went o a hunt and found this recipe. I am thankful she didn’t give me hers. This was absolutely Delicious!! And I’m afraid, better than that recipe. I am thrilled!! Can’t wait to try more recipes from your blog!!

    Reply
    • Sonia

      August 15, 2017 at 9:31 pm

      Yay Shelley! No disrespect to your friend at all, but I do love this simple recipe from home. Thanks for sharing!

      Reply
  29. Roxana Alarcon

    October 10, 2017 at 5:32 pm

    Just made this, AMAZING!!!!! muchas gracias!!!

    Reply
    • Sonia

      October 10, 2017 at 6:51 pm

      Oh, good Roxana! I am so happy to hear this. Thank you so much for your feedback.

      Reply
  30. Sonia T.

    October 14, 2017 at 5:33 pm

    Hi Sonia, (love your name) these chuletas were great! Just made them today, I love Mexican homecoming , yum! Thank you ?

    Sonia

    Reply
    • Sonia

      October 15, 2017 at 6:36 am

      Hi Sonia!! I am so happy you enjoyed the chuletas. Thank you!!!

      Reply
  31. Stevie

    July 21, 2018 at 10:38 pm

    Thank you for this delicious recipe! My husband has missed out on delicious Mexican food since his mom passed away. All the recipes went with her. Every time I’ve tried making something I found on sites claiming to be “real Mexican food”, they never tasted like his childhood favorites. This recipe took him back to his childhood and it even reminded him of some of his favorite dishes. I look forward to trying many more of your recipes.

    Reply
    • Sonia

      July 22, 2018 at 7:22 am

      That’s so wonderful! That’s what it’s all about for me. For anyone to be transported back home where they enjoyed real homecooked Mexican food is the reason I do this. Thank you for the feedback. I really appreciate it.

      Reply
  32. Stephanie

    August 22, 2018 at 10:49 pm

    Made this and it was delicious! I saved the leftover sauce/broth and used it to make a gravy to pour over my chicken the next day at lunch. Yummy!

    Reply
    • Sonia

      August 23, 2018 at 8:17 am

      One of my most favorite recipes of all.

      Reply
  33. Yolanda

    October 20, 2018 at 4:24 pm

    I just made this last night and it was so delicious!! The salsa was so tasty, my family loved it (including my Mexico born Dad!) Gracias por compartir! You have a new follower 🙂 Thank you again!

    Reply
    • Sonia

      October 20, 2018 at 9:53 pm

      That’s so wonderful Yolanda!! I love to hear this! It makes me so happy and makes all the hours I dedicate to my blog worth every minute! Saludos a toda tu familia!

      Reply
  34. Salvatore

    January 9, 2019 at 1:59 pm

    Hi, this looks and sounds delicious! I’m considering using poblano peppers instead of Serrano, what do you think? My wife can’t take the serrano heat

    Reply
    • Sonia

      January 9, 2019 at 2:12 pm

      That would be delicious as well Salvatore! Love poblanos in many of my dishes.

      Reply
  35. Travis

    February 24, 2019 at 7:36 pm

    Fantastic recipe, so easy and delicious. I just made it for my family and everyone loved it, even my two year old. There is so much room for creativity here, thank you so much for sharing this recipe.

    Reply
    • Sonia

      February 25, 2019 at 12:08 pm

      Thank you Travis for sharing your feedback! I love this recipe.

      Reply
  36. Brenda

    March 6, 2019 at 9:56 am

    Thank you so much for this recipe!! I just finished making it, and the smell is bringing me back to my childhood. It makes me proud to be able to cook the foods I grew up with.

    Reply
    • Sonia

      March 6, 2019 at 5:21 pm

      That’s so wonderful Brenda! I get so excited for you hearing this. Those moments are so emotional and wonderful!!

      Reply
  37. catheleen aparicio

    June 25, 2019 at 9:06 pm

    hello Sonia, with the chops being so thin do they really need to cook 30 minutes? I worry they will dry out. This will be my first time fixing this tonight. I’m just gonna go for it and hope for the best. I know were gonna luv it

    Reply
    • Sonia

      June 25, 2019 at 9:36 pm

      Well, the idea is that you are letting them cook in the salsa a little longer. It’s really not about just cooking them until they are done because otherwise they won’t pick up too much flavor from the salsa. So it’s kinda like you are letting them braise or stew for a little bit. If you you like, you can use a thicker pork chop, but that where I find they tend to be more dry, unless you are using pork steaks that are a little fattier.

      Reply
  38. catheleen aparicio

    June 26, 2019 at 2:45 pm

    awesome simple lovely recipe. will fix over and over. thank u. do u have cookbooks out?

    Reply
    • Sonia

      June 26, 2019 at 4:16 pm

      Oh! Wonderful to hear Cathleen! I truly love this recipe that reminds so much of the countless simple dishes that my Mom would prepare. No cookbook yet! It’s on my list!

      Reply
  39. Linda R

    September 26, 2019 at 2:01 pm

    Love it and so easy to follow. It’s my 10yr olds new fave dish. Thank you

    Reply
    • Sonia

      September 28, 2019 at 7:45 am

      I love to hear this Linda! Love that you 10 year old loves simple and traditional Mexican food. Yes! Thank you for the feedback.

      Reply
  40. Sue

    February 8, 2020 at 4:59 pm

    Any substitute for the pepper..can’t find that type..jalapeño or something else perhaps.

    Reply
    • Sonia

      February 8, 2020 at 5:06 pm

      Absolutely you can use jalapeno in this recipe.

      Reply
  41. Monica

    April 6, 2020 at 10:55 pm

    Hola! I was wondering how long should I cook them in the crock pot for?? I can’t wait to use your recipe

    Reply
    • Sonia

      April 7, 2020 at 9:27 pm

      Hi Monica, I have never cooked them in the crock pot because there are typically thin pork chops. If I had to do them in the crockpot, I would add the salsa to the crockpot first for 30 minutes on high, Then I would sear the chops in a skillet separately and add them yo the crockpot. Turn the heat setting to low and continue cooking for 3-4 hours.

      Reply
  42. Robin

    June 10, 2020 at 3:38 pm

    I have made this 3 times now since it is SOOO DARN GOOD! I make extra sauce since we always want more to have with rice and beans. This is definitely a favorite in our house! Thank you

    Reply
    • Sonia

      June 10, 2020 at 7:50 pm

      Thant’s wonderful Robin! It’s one of my favorites to prepare as well.

      Reply
  43. Cassandra H Johnson

    August 1, 2020 at 7:24 pm

    My family absolutely loved this! We made it with your black beans and it was requested that we add these recipes into our favorites file! Thank you!

    Reply
    • Sonia

      August 8, 2020 at 2:53 pm

      I am so happy you liked the recipe. It truly is one of my favorite recipes.

      Reply
  44. Lili

    February 23, 2021 at 12:12 am

    Wow best pork chops ever!!!! the flavor remind me of pollo guisado one of my childhood favorites Thank you so much for the recipe!!!

    Reply
    • Sonia

      February 23, 2021 at 3:24 pm

      Hi Lili! I am so happy you enjoyed the recipe. It’s near and dear to my heart. These simple Mexican dishes remind me of home so much.

      Reply
  45. Regine Lopez

    March 27, 2021 at 12:27 pm

    I made it last night and it was delicious!!

    Reply
    • Sonia

      March 28, 2021 at 10:42 am

      Thank you Regine! I appreciate you taking the time to leave me some feedback on the recipe. It’s near and dear to my heart that recipe.

      Reply
  46. Victoria

    May 7, 2021 at 8:02 pm

    My Sister and I don’t eat pork chops because our Mom has always made them dry! I took the initiative to switch it up and used your recipe… Man oh Man these were so flavorful, great over rice and black beans! I took a nap and they were gone! Haha! Thank you!

    Reply
    • Sonia

      May 8, 2021 at 12:14 pm

      That’s so wonderful Victoria! I am happy that you tried the recipe and that you didn’t give up on the pork chops! My mom used to overcook steak back in the day, lol!

      Reply
  47. cwilley28

    September 8, 2021 at 11:35 am

    Anything in salsa is great, but the salsa would definitely help to create a more tender piece of pork

    Reply
    • Sonia

      September 9, 2021 at 7:34 am

      I agree!

      Reply
  48. Mary

    March 13, 2023 at 11:52 am

    So freaking delicious 🤤 loved it will keep in recipe rotation!! Yummy !!

    Reply
    • Sonia

      March 13, 2023 at 6:03 pm

      Thank You Mary!!

      Reply
  49. Mary

    September 10, 2023 at 7:48 am

    In process of cooking now

    Reply
    • Sonia

      September 11, 2023 at 7:01 am

      Wonderful!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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Mariscos-Seafood

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

Tacos Dorados! Cuatro Vientos!

crunchy tacos

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