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. This is one of my husband’s faorite 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. Layer the seasoned chops in between the fresh salsa from the blender and top with sliced onions. Cook on low overnight and reheat for dinner the next day!
Chuletas de Puerco en Salsa(Pork Chops Braised in a Fresh Tomato Sauce)
- 1 1/2 to 2 pounds bone in thin pork chops (4 chops)
- Garlic powder
- Olive oil
- 3 to 4 large roma tomatoes quartered
- 1 large white onion sliced thin
- 2 serrano chiles roughly chopped
- 2 cloves garlic sliced
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon cumin
- 1/2 teaspoon mexican oregano crushed
- 1/2 teaspoon pepper
- Salt to taste
- 2/3 cup water
- *1 medium white or sweet potato diced and fried until crispy, optional
- Cilantro for garnish optional
- Season the pork on both sides with salt, pepper, garlic powder and cumin, set aside.
- In a large skillet preheat 3 tablespoons of olive 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, cumin, oregano, pepper, salt to taste and water. Blend on high until smooth, set aside.
- Sear and brown the pork for 3 to 4 minutes per side or until nicely browned. Remove pork from skillet onto a plate. In that same skillet, add the sauce from blender, reduce heat to a simmer and let sauce cook for 6 to 8 minutes. Taste for salt.
- Add the pork back into the sauce, top with onions and cilantro, cover partially with lid and continue cooking for 25 to 30 minutes. Before serving, fold in the cooked potato if using, cook just until warm. You want the sauce to reduce and thicken. Serve with rice, beans and warm tortillas. Yields 4 servings
For Black Beans, add 2 cups blacks beans in broth to the blender. Season(to taste) with chile ancho powder, garlic powder, onion powder, cumin, salt and pepper. 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.
Mexican-Style Rice(Arroz Mexicano)
Here is a slight variation with green bell pepper and red fresno chile pepper added.