There is something about smothered pork chops that forever and ever will have a place in my kitchen…..like this Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa) made in a simple tomato jalapeno based sauce with aromatic spices. Tender pork chops that break apart with a fork and no need for a knife. Serve pork chops on top of white or yellow rice. Excellent meal!!
Chuletas de Puerco en Salsa
Today’s recipe is truly a mouth watering Mexican pork dish.
These Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa) are savory and exploding with flavor.
Sometimes there are just too many pork chop recipes to chose from.
With all the pork chop recipes out on the internet today, it’s a little daunting to decide on one particular recipe.
Especially when you are in the mood to make something completely different than what you normally do with your pork chops.
I know it can become a little challenging to pick just one.
Whether you normally make pan fried pork chops, baked pork chops or breaded pork chops, it’s certainly nice to step away from those traditional styles and try something completely new for a change.
Well these pork chops covers just that for you.
A whole new way to make pork chops and boy are they absolutely delicious!
These pork chops are smothered in a fresh savory homemade tomato salsa.
After you make the fresh tomato salsa, this dish pretty much takes care of itself.
How to Make these Chuletas de Puerco en Salsa
Pop a few roma tomatoes into the blender with onions, garlic, serrano peppers, some spices and walla! Sauce is done!
Now sear the pork chops on both sides in a little bit of olive oil, add the sauce to the pan and cook for 30-40 minutes.
Sit down, unwind a little, serve yourself a nice glass of cabernet.
Or maybe jump into the shower while these succulent chops are cooking? Chit-chat with the family…
Get the picture?! 🙂
And when you’re done, you will have a delicious dish waiting on you.
What to Serve with these Chuletas de Puerco en Salsa
Serve your chuletas de puerco en salsa with white or yellow rice. Yum!
Maybe some refried beans and avocado slices?!
Note: One last thing, although these smothered pork chops are very easy to make, please do not cut out on the cooking time. The cooking time is very important, consequently these pork chops will easily fall apart, be tender and moist all at the same time.
Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)
- 1 onion thinly sliced
- 1/4 fresh cilantro chopped
Pork Chops and Seasoning
- 2-4 thin pork chops no more than half an inch thick
- cumin sprinkle on both sides of pork chops (not to much cumin is a strong spice)
- garlic powder sprinkle on both sides of pork chops
- onion powder sprinkle on both sides of pork chops
- salt and pepper sprinkle on both sides of pork chops to taste
FRESH TOMATO SAUCE/SALSA
- 4 roma tomatoes
- 1-2 serrano peppers start with half or one serrano and adjust to taste of personal heat level
- 1/2 onion
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon mexican oregano or regular oregano
- 2 Teaspoons chicken bouillon
- salt and pepper to taste
- 2/3 Cups water
Season Pork Chops and Sear
- Rinse pork chops.Season pork chops on both sides with garlic powder, cumin, onion powder, salt and pepper to taste. Set aside.
- In a large skillet, add a few tablespoons of olive oil and heat over medium heat.Heat skillet for a few minutes before adding pork chops.
Sear pork chops for 3-4 minutes on each side.
For Tomato Jalapeño Salsa
- While pork chops are cooking, add roma tomatoes, garlic, 1/2 onion serrano pepper/s, garlic, chicken bouillon, cumin, oregano, salt, pepper and water to a blender. Blend until smooth.
- Return to pork chops and remove from pan, set aside on a dish.
- Add tomato sauce to skillet and cook for 5-10 minutes.Add pork chops to skillet and sauce.Cook for 20 minutes.
- Add sliced onions and cilantro.Cook for another 10-15 minutes or until pork chops are tender.Enjoy!!!
Let me know when you will be making these Chuletas de Puerco en Salsa?