These savory, tender Chuletas Guisadas (Puerto Rican Stewed Pork Chops) are cooked in a delicious sofrito tomato based sauce and then smothered with onions, peppers and cilantro. Makes the perfect sauce to serve along with a steaming bowl of rice!
These Chuletas Guisadas (Puerto Rican Stewed Pork Chops) are full of robust Latin, Puerto Rican flavor! Cooked in a delicious savory tomato sauce, smothered with onions, peppers and cooked to tender perfection!
If you have never tasted or made these Puerto Rican Pork Chops, you will soon realize that you need to add these to your recipe index!
These are initially quickly fried in very little oil and then briefly cooked in a sofrito tomato sauce. The sauce makes these pork chops excellent to be served alongside many popular rice dishes.
Of course I have my favorite rice dishes to serve these with!
Rice Dishes to Serve Beside Chuletas Guisadas
Arroz con Gandules (Pigeon Peas and Rice)
Puerto Rican Yellow Rice with Corn
Arroz Blanco (Puerto Rican White Rice)
You can also serve these alongside mashed potatoes and use the savory tomato sauce as gravy for the potatoes! Absolute yum!
The Best Cut Of Pork Chops to Use
Another plus, you can use any cut of chops you have! Although truthfully the best cut for this recipe is definitely ribeye or rib end pork chops.
The spices and tomato sauce adhere best to these and the slight fatty content creates the most flavorful chops for this recipe.
Cook these pork chops for 30 minutes and you will end up with the most succulent tender chops ever! Fall off the bone chops!
Ingredients
- 2 pounds pork chops (best with bone in)
- 3 tablespoons sofrito
- 1/3 tomato sauce
- 2 teaspoons white vinegar
- 1 teaspoon oregano
- pimiento stuffed olives
- 1 lime, juiced
- 5 garlic cloves, minced
- 1 packet sazon
- 1 chicken bouillon
- adobo, sprinkled
- 1 dried bay leaf
- ¼ teaspoon salt
- handful fresh cilantro, chopped
- 1 onion, sliced
- 1 green, red or yellow pepper, seeded and julienned
- 2 cups water
- oil
Marinade for Pork Chops
- 2 tablespoons oil
- 3 garlic cloves
- ½ tsp dried oregano
How to Cook Chuletas Guisadas (Puerto Rican Stewed Pork Chops)
Make marinade: Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.
Rinse and Season Pork Chops: After rinsing pork chops under cool water, equally season each with the marinade. Followed by a sprinkle of adobo on each side.
Let the pork chops marinade for 15 minutes (or even overnight).
Heat a Large Skillet: Heat 2 tablespoons of oil in a large skillet over medium high heat.
When oil is hot, add the pork chops and fry on each side until golden brown.
Top with sofrito, sazon, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.
Add Water: Add the 2 cups of water, lower heat to medium low and cover. Cook for 30 minutes or until pork chops are soft and tender.
Cut Veggies: Cut peppers, onions and cilantro.
After 30 minutes, top the pork chops with the peppers and onions. Cook for 5 minutes or until veggies are to your liking.
Add Cilantro: Stir in cilantro and taste for seasoning. Sprinkle a little salt if needed.
Serve pork chops immediately.
Storing
If by some chance you happen to have any leftovers, simply place in a plastic container and refrigerate. Pork chops stay up to 4 days.
Can You Freeze Chuletas Guisadas?
If stored correctly, these pork chops will last for up to 3 months.
Simply add cooked pork chops without peppers and onions to a freezer plastic bag or container.
When ready to eat, simply defrost in the refrigerator and warm up in a skillet with half a cup of water. Top with fresh peppers and onions and cook until they are to your liking.
Can I Freeze RAW Pork Chops Already with Seasoning
Sure! You can add all the ingredients with pork chops and water to a freezer bag.
When ready to cook, defrost in refrigerator overnight or place frozen bag in a bowl with water on counter top to defrost for a few minutes.
Then pour all contents into a skillet over medium heat, cover and cook for 40 minutes to an hour.
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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)
Ingredients
- 2 lbs pork chops (preferably bone in) rinsed
- 3 tbsp sofrito
- â…“ cup tomato sauce
- 3 tsp white vinegar
- 1 tsp dried oregano
- pimiento stuffed olives (however many you like)
- 1 lime juiced
- 5 garlic cloves minced
- 1 packet Sazon with Annatto
- 1 chicken bouillon
- adobo sprinkled on chops
- 1 dried bay leaf
- ¼ tsp salt
- handful fresh cilantro chopped
- 1 onion sliced
- 1 green, yellow or red bell pepper rinsed, seeded and cut in strips
- 2 cups water
- oil
Marinade for Pork Chops
- 2 garlic cloves
- ½ tsp dried oregano
- 2 tbsp oil vegetable, canola or olive oil
Instructions
Marinade for Pork Chops
- Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.NOTE: If you do not have a mortar and pestle, minced garlic finely and combine with oregano and oil.
- Season each pork chop with the marinade.
- Sprinkle each pork chop on both sides with adobo.Let the pork chops marinade for 15 minutes (or even overnight).
- Heat 2 tablespoons of oil in a large skillet over medium high heat.
- When oil is hot, add the pork chops and fry on each side until golden brown.
- Top with sofrito, sazon, minced garlic, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.
- Flip pork chops and cook for 5 minutes on medium low and cover with a lid.
- After 5 minutes, add the 2 cups of water, keep heat on medium low and cover again. Cook for 30 minutes or until pork chops are soft and tender.
- Add the 2 cups of water, lower heat to medium low and cover. Cook for 30 minutes or until pork chops are soft and tender.
- After 30 minutes, top the pork chops with the peppers and onions. Cook for 5 minutes or until veggies are to your liking.
- Stir in cilantro and taste for salt. Add a little salt if needed.Serve pork chops immediately.
Nutrition
Hi! Making this today and can not wait! Are all the garlic cloves for the marinade or do some go in when cooking the pork chops? The recipe says 5 cloves and the marinade says 2 cloves so where do the other 3 go?
Hi Christina! So sorry I just noticed I forgot to add this instruction in recipe! You make the marinade with the 3 garlic cloves, the other 5 garlic cloves go in separately. In other words, the additional 5 minced garlic cloves are added in step 6. I have gone ahead and added the additional step in recipe. Thank you for bringing this to my attention! Hope you love these as much as we do! Let me know if there is anything else I can help you with. Thank you again, let me know how you enjoyed these! 🙂