This savory dish of Chuletas a la Jardinera (Puerto Rican Garden Style Pork Chops) are succulent, tender, juicy, cooked in a tantalizing tomato sauce and topped with garden vegetables. Irresistibly delicious and flavorful!
Similar to our beloved dish of Chuletas Guisadas (Puerto Rican Stewed Pork Chops), these garden-style pork chops also hold a special place in Puerto Rican cuisine. Putting them together is a breeze, and offers a ton of savory flavor!
Beyond tasting delectable, these pork chops practically cook themselves. Once all the ingredients are in the skillet, it effortlessly all comes together. Pretty much a “set it and forget it” type of recipe! Who doesn’t love that!
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Reasons to Love this Recipe
- Flavor Fusion: The pork chops absorb the rich flavors of the blissful tomato sauce, creating a harmonious and mouthwatering combination.
- Nutrient-Rich: Packed with a variety of colorful vegetables, this dish offers a range of vitamins, minerals, and dietary fiber, making it both delicious and nutritious.
- Visual Delight: The vibrant mix of veggies with the savory cooked pork chops create an appealing and colorful presentation that’s sure to impress both your eyes and taste buds.
- Comforting: Served alongside a bowl of white rice, this dish is not only wholesome but total comfort food.
- Easy Elegance: This recipe lets you achieve an impressive gourmet feel without a complex cooking process.
Ingredients
- Pork Chops – the star of this recipe. Use whatever you prefer, bone-in, boneless, pork steak or even ribs.
- Mixed Vegetables – use canned, frozen or fresh vegetables.
- Tomato Sauce – not only adds a ton of flavor but also helps to thicken the sauce.
- Chicken or Beef Broth – using broth instead of water, adds exceptional flavor to this dish.
- Wine – both white and red wine works for this recipe.
- Sofrito – follow our easy recipe to whip up a batch of sofrito or skip and use a combination of chopped peppers and onions.
- Adobo – for seasoning pork chops or use salt and pepper.
- Bay Leaf – adds a unique rustic flavor to the sauce.
- Garlic Paste – can use fresh minced garlic, garlic paste or puree.
- Fresh Cilantro – use fresh cilantro or skip if you do not like cilantro.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
Can I Use Other Cuts of Pork for this Recipe?
- Although this recipe is traditionally made using pork chops, you can use any cut of pork you have or prefer.
What About Using Chicken in this Recipe Instead of Pork?
- Absolutely, use chicken thighs, drumsticks, wings or chicken breasts.
Can I Use Garlic Powder Instead of Fresh Garlic?
- For the best flavor, use fresh garlic. In a pinch, you can use garlic powder.
Instructions
Step 1: Add oil to a skillet and heat over medium high heat. Add the seasoned pork chops.
Step 2: Sear the pork chops on both sides until slightly golden brown. Remove and set aside.
Step 3: Lower the heat to medium and add the garlic puree and the sofrito. Stir and cook for 1 minute.
Step 4: Add the tomato sauce, stir and cook for 2 minutes.
Step 5: Add the broth, wine, oregano and bay leaf. Stir and cook for 5 minutes.
Step 6: Return the pork chops to the skillet and cook for 45 minutes, flipping pork chops in between cooking. *Note: If sauce starts to dry in between cooking add a little more broth or water to pan.
Step 7: After 45 minutes, check the pork chops for desired tenderness. Cook for an additional 20 minutes.
Step 8: Add the mixed veggies and cilantro and cook for 10-15 minutes or until fully tender.
Tips for Perfectly Cooked Pork Chops
- If you are using fresh veggies, add the carrots in the last 30 minutes of cooking to ensure they are fully coked through.
- If using frozen vegetables, add in the last 20 minutes of cooking.
- Although you can enjoy these pork chops after 40 minutes of cooking, they benefit greatly cooking a full one and a half hours. The result is “fall off the bone” pork chops sitting in a savory divine sauce!
What to Serve with Chuletas a la Jardinera?
Serve with a side of arroz blanco (white rice) or arroz amarillo (yellow rice) and a side of avocado.
One of my favorite combinations for this dish is served with rice, habichuelas guisadas and platanos fritos (Sweet Plantains) or tostones (fried green plantains).
Recipe FAQs
You can also add large chunks of potatoes mid way through cooking.
You do not need to use any cilantro at all. This dish will still be delicious!
Reheat in the microwave or stove top until heated through.
Eat this dish within 4 days of cooking.
Other Pork Dishes You Will Love
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📖 Recipe
Chuletas a la Jardinera (Puerto Rican Garden Style Pork Chops)
Ingredients
- 4-6 pork chops
- 1 15 oz can mixed vegetables drained
- ¼ cup tomato sauce
- 3½ cups chicken or beef broth
- ¼ cup white or red wine
- 2 tablespoon sofrito
- adobo sprinkled on both sides of pork chops
- 2 tablespoon garlic puree
- 1 bay leaf
- ½ teaspoon dried oregano
- ⅓ cup oil for searing pork chops
- ⅓ cup fresh cilantro
Instructions
- Add oil to a skillet and heat over medium-high heat for 1 minute. Add the seasoned pork chops.
- Sear the pork chops on both sides until slightly golden brown. Remove from the skillet and set them aside on a plate until ready to use.
- Lower the heat to medium and add the garlic puree and the sofrito. Stir and cook for 1 minute.
- Add the tomato sauce, stir and cook for 2 minutes.
- Add the broth, wine, oregano and bay leaf. Stir and cook for 5 minutes.
- Return the pork chops to the skillet and cook for 45 minutes, flipping the pork chops in between cooking. *Note: If the sauce starts to dry in between cooking add a little more broth or water to the pan.
- After 45 minutes, check the pork chops for desired tenderness. Cook for an additional 20 minutes.
- Add the mixed veggies and cilantro and cook for 10-15 minutes or until fully tender. The pork chops are done. Serve with a side of white or yellow rice.
Notes
- Use any cut of pork you prefer. Bone in, boneless or even pork ribs.
- Be careful not to overseason pork chops with the adobo. A sprinkle on both sides is enough otherwise you risk salty pork chops. If you do not have adobo, simply season with salt and pepper.
- If you do not like cilantro, you can omit it completely.
- If you only have chicken or beef bouillon, simply add one tab per cup of broth.
- If you do not have sofrito, simply chop half an onion, half a pepper and add to the skillet in step 3 when you’re adding the garlic puree.
- If using fresh vegetables, add the carrots at least 30 minutes before the dish is done.
- If using frozen vegetables, add in the last 20 minutes of cooking.
Beatriz says
I love this recipe, it definitely takes me back home! I am on a diet of low carb so I loaded it with fresh vegetables , and had it without the rice.
Catherine Arena says
Hi Beatriz! Fresh vegetables is even more delicious! So happy to hear you enjoyed it and it reminded you of home. It does me too! Thank you for taking the time to comment and rate! 🙂