These authentic Mexican pork chops recipe, Chuletas de Puerco or Chuletas de Puerco en Salsa Verde (Pork Chops in Salsa Verde) are delicious and perfect with yellow or white rice. Quick and easy meal.
Easy Delicious Chuletas de Puerco
These easy delicious Chuletas de Puerco (pork chops) are really actually “Chuletas de Puerco en Salsa Verde” (Pork Chops in Salsa Verde).
Next thing, the word chuleta actually means “chop” and de means “of” and “puerco” means “pig” or better yet in this case “pork” hence, pork chops.
For today’s post, we have created a chuleta recipe of chuletas de puerco en salsa verde.
And yes, for a quick delicious meal you must try these chuletas de puerco.
Serve these with white or yellow rice and thinly sliced onions and maybe a boiled egg quartered and you’re in business.
And one last thing now that we are on that note, avocado slices work oh so perfect here too. (didn’t have any 🙁 )
How to Make Chuletas
These are actually super easy, especially if you already have the salsa verde ready. If not, no biggie, salsa verde (green sauce) only takes 15 minutes to make. This is a meal you can prepare in 40 minutes, so no worries.
You can also buy store bought salsa verde. Of course it will not taste exactly the same than using and making a fresh salsa at home but will certainly still be delicious and work quite well if you’re trying to cut down a little on time.
Start with seasoning the pork chops (chuletas) with a little adobo (optional, if not use salt), cumin and pepper. Set aside.
Note: Thin pork chops work best with chuletas en salsa verde, do not use overly thick pork chops.
Move onto making the salsa verde if making.
For the Salsa Verde:
Boil a pound of tomatillos, small onion, 1-2 serrano peppers (could also use jalapeños) and 2-4 garlic cloves.
Boil for 10-15 minutes. Add all to a blender with a handful of fresh cilantro leaves.
Once blended, add salt to taste. Done.
Now move on to frying the pork chops. Heat a skillet over medium heat with 2 tablespoons of oil. Fry until golden brown on both sides. Remove and set aside on a plate.
Add half the salsa verde to the skillet and cook for 5 minutes.
Add pork chops, top with the rest of the salsa verde.
Cook on a lower flame for another 10 minutes. Done!
Serve chuletas de puerco with white or yellow rice and thinly sliced red or white onions.
Enjoy this spectacular dish! 🙂
For more delicious pork dishes you may also enjoy these recipes:
Chuletas de Puerco
- 6-8 thin pork chops (not to thick) rinsed
- adobo (lightly sprinkled on pork chops) optional (found in the international aisle)
- cumin (very lightly sprinkled on one side of pork chops) optional (cumin is very strong, if using sprinkle very lightly)
- salt to taste if you're not using adobo
- 4 tbsp oil
- 1 pound tomatillos husks removed
- 1 small onion or half of a regular size onion peeled and quatered
- 2-4 garlic cloves peeled
- 1-2 serrano peppers rinsed
- a handful of fresh cilantro
- Season pork chops and set aside.
- Add tomatillos, onion, garlic and serrano peppers to a pot of water and set to medium high heat.Cook for 10-15 minutes. Tomatillos will turn to a different shade of green.
- Drain all and place in a blender or food chopper with half a cup of the water it was cooking in. Add cilantro and salt to taste. Blend until smooth.
Cooking the Chuletas de Puerco
- Add about 2 tablespoons of oil to a skillet and heat over medium heat.Add a couple of pork chops comfortably to skillet, do not overcrowd. Two or three at a time.Cook until golden brown on each side. Remove from skillet.
- Repeat with all pork chops. Set all pork chops aside.
- Add 2 more tablespoons of oil and heat through. Add half the salsa verde to skillet and cook by itself for 5-10 minutes on medium to low heat.
- Add all pork chops to skillet and top with the rest of the salsa verde.Cook for another 5-10 minutes. Done.
- Serve with white or yellow rice and thinly sliced white or red onions. A boiled egg, quartered and avocado slices are perfect here too.Could also served with potatoes.