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

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!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings



  • 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



  • 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


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.