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)
Ingredients
Ingredients
- 1 1/2 to 2 pounds bone in thin pork chops (4 chops)
- Salt
- Pepper
- Garlic powder
- Cumin
- 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
Instructions
Directions
- 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
Notes
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)
https://pinaenlacocina.com/simple-red-rice-arroz-estilo-mexicano/
Here is a slight variation with green bell pepper and red fresno chile pepper added.
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Awesome is all I can say. Thank you
Muchas Gracias Pam!
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!
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.
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?
I would double the salsa as well Monica. If cooking in the crockpot, you could use a thicker cut pork chop as well.
Hi Sonia….my husband doesn’t eat pork is there another type of meat I can use?
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.
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!
Plantains sound delicious with this dish! I must try that next time. Enjoy!
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
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.
The Chuletas are in the pan as I type! Can’t wait to taste them!
Awesome Anita!! Enjoy!
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!
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.
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.
Did you have to boil the tomatoes & chiles or just throw it all in the blender like that ?
They are not cooked Carolina. Add them fresh to the blender and the salsa will cook later.
This was a great dish. Doubled the recipe. Roasted the peppers to get a little added taste. I will making this again.
Yum Rob! I bet the roasted peppers added some great flavors. Thank you so much for your feedback on the recipe.
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.
I can almost smell it from here Liz! Thanks for the feedback!
what do you do with the potato?
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.
I threw in some baby carrots while it was simmering… in place of the potatoes…. was delicious…
Sounds delicious Roxanne! I think next time I may add some zucchini or chayote instead of potatoes.
Can I still use pork meat but not pork chops? Maybe the cubed pork meat used for chili verde?
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.
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
I am so happy to hear this Sandra. It’s especially nice when we make that food connection to great family recipes. Thanks again.
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!!!! 🙂
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.
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!
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.
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!
Sounds delicious Vanessa! I love that version with the added calabaza and corn.
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.
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.
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)
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!
i made this today for dinner my mom dad sister kids husband love it good receipe
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!
Can i use this same recipe but put in oven instead????
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.
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?
Maraya, I don’t typically drain the oil, not unless is was excessive.
Followed the recipe and it turned out delicious. My husband and I really enjoyed eating this.
Oh, I am so happy to hear this Sylvia! Thank you for the feedback!
I just made this chuletas de puerco en salsa and I think there gonna be the bomb!
Awesome Alma! That makes me very happy! Thank you for the feedback!
Making these again, since they came out so good the first time! Hard to find authentic Mexican recipes like this one, thanks.
I love it! Thank you for sharing your love of Mexican food too!
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.
One of my all time favorite dishes from home. Thank you for the feedback on the recipe. So happy you all enjoyed it!
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!!
Yay Shelley! No disrespect to your friend at all, but I do love this simple recipe from home. Thanks for sharing!
Just made this, AMAZING!!!!! muchas gracias!!!
Oh, good Roxana! I am so happy to hear this. Thank you so much for your feedback.
Hi Sonia, (love your name) these chuletas were great! Just made them today, I love Mexican homecoming , yum! Thank you ?
Sonia
Hi Sonia!! I am so happy you enjoyed the chuletas. Thank you!!!
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.
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.
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!
One of my most favorite recipes of all.
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!
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!
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
That would be delicious as well Salvatore! Love poblanos in many of my dishes.
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.
Thank you Travis for sharing your feedback! I love this recipe.
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.
That’s so wonderful Brenda! I get so excited for you hearing this. Those moments are so emotional and wonderful!!
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
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.
awesome simple lovely recipe. will fix over and over. thank u. do u have cookbooks out?
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!
Love it and so easy to follow. It’s my 10yr olds new fave dish. Thank you
I love to hear this Linda! Love that you 10 year old loves simple and traditional Mexican food. Yes! Thank you for the feedback.
Any substitute for the pepper..can’t find that type..jalapeño or something else perhaps.
Absolutely you can use jalapeno in this recipe.
Hola! I was wondering how long should I cook them in the crock pot for?? I can’t wait to use your recipe
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.
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
Thant’s wonderful Robin! It’s one of my favorites to prepare as well.
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!
I am so happy you liked the recipe. It truly is one of my favorite recipes.
Wow best pork chops ever!!!! the flavor remind me of pollo guisado one of my childhood favorites Thank you so much for the recipe!!!
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.
I made it last night and it was delicious!!
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.
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!
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!
Anything in salsa is great, but the salsa would definitely help to create a more tender piece of pork
I agree!
So freaking delicious 🤤 loved it will keep in recipe rotation!! Yummy !!
Thank You Mary!!