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

October 17, 201498 Comments

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.

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.

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!