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    Home » Puerto Rican Recipes » Chuletas Guisadas

    Published: Sep 11, 2020 Modified: Jan 3, 2025 by Catherine Arena 10 Comments

    Chuletas Guisadas

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    Chuletas Guisadas Pinterest image.
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    Juicy Chuletas Guisadas (Puerto Rican Stewed Pork Chops) simmered in a flavorful sofrito tomato sauce with onions, peppers, and cilantro. Delicious with a side of rice and Puerto Rican habichuelas guisadas!

    Chuletas Guisadas (Puerto Rican Stewed Pork Chops) cooked in a cast iron skillet, covered with onions, peppers and cilantro sprigs.

    There’s nothing like a plate of chuletas guisadas to bring a little Puerto Rican comfort to the table. Similar to our chuletas a la jardinera, these tender, juicy pork chops are simmered in a rich sofrito and tomato-based sauce, loaded with sweet peppers, onions and topped with fresh cilantro.

    Pair them with Puerto Rican arroz blanco (white rice), arroz con gandules (pigeon peas and rice), yellow rice with corn, or arroz a la jardinera (garden style rice). Add a side of stewed beans, and you’ve got a meal that’s not only flavorful but also incredibly satisfying and delicious.

    Jump to:
    • The Best Cut Of Pork Chops to Use
    • Ingredients
    • Instructions
    • Expert Tips
    • Recipe FAQs
    • Other Pork Dishes You Will Love
    • 📖 Recipe

    The Best Cut Of Pork Chops to Use

    Rib eye pork chops on parchment paper.

    One of the great things about this recipe is its versatility. You can use any cut of pork chops you have on hand, preferably bone-in pork chops. Ribeye or rib-end pork chops are hands down my favorite!

    These cuts have just the right amount of fat, which not only makes the chops extra juicy but also helps them soak up all the delicious spices and tomoato sauce. Plus, that bit of fat adds so much flavor to the dish.

    Simmer these pork chops for about 30-45 minutes, and you’ll be rewarded with the most tender, fall-off-the-bone pork chops you’ve ever had!

    Ingredients

    Image of ingredients for this recipe.
    • Pork Chops – While boneless pork chops work for this recipe, I recommend using rib end, bone-in pork chops for maximum flavor, juiciness and tenderness.
    • Tomato Sauce – The tomato sauce, combined with all the other delicious ingredients, is what creates the rich, savory sauce the pork chops soak in.
    • Adobo and Sazon – These seasonings are what infuse the pork chops with bold Puerto Rican flavors.
    • Peppers – Use whatever peppers you have but using a mix of colors for this dish, is not only visually appealing but adds such yummy flavor and helps to balance the sauce.
    • Onions – Onions add flavor and a light crunch thats just perfect! I couldn’t imagine this dish without them!
    • Olives – If you don’t like olives, of course you can skip them but the olives cook so deliciously in the sauce, you won’t want to skip these, plus they add a touch to the sauce, that’s so distinctly Puerto Rican.

    See my recipe card below for a complete list of the ingredients with measurements.

    Instructions

    Steps one through four to make the chuletas guisadas (Puerto Rican stewed pork chops).

    Step 1: Prepare the Marinade: In a mini food chopper, combine the garlic, oregano and oil. Blend until smooth (Image 1).

    Step 2: Season the Pork Chops: Evenly coat each pork chop with the prepared marinade (Image 2). Sprinkle both sides with the adobo seasoning and allow to marinate for 15 minutes or overnight.

    Step 3: Sear the Pork Chops: Heat a large skillet over medium-high heat with a few tablespoons of oil. When the oil is hot, add the pork chops to the skillet. Do not crowd the pan. Fry a few pork chops at a time if needed. Fry each pork chop until golden brown on each side (Image 3).

    Step 4: Add the Sauce Ingredients: Once the pork chops are browned, top them with sofrito, sazon, chicken bouillon, tomato sauce, vinegar, lime juice, bay leaf, and olives (Image 4).

    Steps five through seven to make the chuletas guisadas (Puerto Rican stewed pork chops).

    Step 5: Simmer: Pour in 2 cups of water. Reduce the heat to medium-low and cover the skillet. Simmer for about 30-45 minutes, or until the pork chops are tender (Image 5).

    Step 6: Add Veggies: After the pork chops have cooked for 30 minutes. Check for tenderness. If the pork chops need to cook longer, cook for another 15 minutes. (Note: If the liquid has evaporated too much, add about ½ cup of water to the pan and stir gently.) Layer the peppers and onions on top of the pork chops (Image 6). Cover the pan and cook for another 5-7 minutes, or until the veggies are cooked to your liking.

    Step 7: Finish with Cilantro: Add the fresh cilantro (Image 7) and mix into sauce. Taste the sauce for salt, sprinkle some if needed. Serve the pork chops immediately.

    Expert Tips

    • Sear the Pork Chops – Don’t skip searing the pork chops. Browning them not only gives them a beautiful, golden color that makes them look extra appealing but it locks in the juices, making them extra tender and delicious.
    • Let them Simmer – Give the sauce enough time to thicken and infuse the pork chops with all that delicious flavor!
    • Use Fresh Cilantro – Always use fresh cilantro, dried cilantro just doesn’t bring the flavor and freshness this dish deserves.
    • Sauce – Traditionally the sauce is on the thicker side but can be customized to your liking. For a thinner sauce, add a little bit of water.

    Recipe FAQs

    Can I make this recipe with boneless pork chops instead of bone-in?

    Absolutely! You can use boneless pork chops, but keep in mind that bone-in pork chops tend to be juicier and more flavorful.

    How do I store the pork chops?

    Allow the pork chops to cool some and them store in the refrigerator either in the skillet covered or in an airtight container.

    Can I make this recipe ahead of time?

    Absolutely! To make it ahead, cook the pork chops but hold off on adding the peppers, onions, and cilantro. Let the chops and sauce cool slightly before storing them. You can keep them in the skillet they were cooked in (if it fits in your fridge) or transfer them to an airtight container. They will stay fresh for up to 4 days.

    When you’re ready to eat, reheat them gently with the sauce, adding about half a cup of water to loosen it up. Then, toss in the fresh peppers, onions, and cilantro, cooking until the veggies are tender and just how you like them.

    What if the sauce is too thick or too thin?

    If the sauce is too thick, add a little extra water to thin, stir and heat for a few minutes. If the sauce is too thin, let it simmer for a few extra minutes uncovered until sauce thickens to your liking.

    Can I freeze chuletas guisadas?

    Yes, let the pork chops and sauce cool completely before storing in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight in the refrigerator before reheating.

    Other Pork Dishes You Will Love

    • Lomo Relleno served on top of a white platter with a side of gravy.
      Lomo Relleno
    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)
    • Paleta de Cerdo (Boston Butt) served on a white platter with potatoes, corn cobs, onions and carrots.
      Paleta de Cerdo
    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Chuletas Guisadas (Puerto Rican Stewed Pork Chops) cooked in a cast iron skillet, covered with onions, peppers and cilantro sprigs.

    Chuletas Guisadas

    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!
    4.75 from 8 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5
    Calories: 359kcal
    Author: Catherine Arena

    Ingredients

    • 2 lbs pork chops (preferably bone in) rinsed
    • 3 tablespoon sofrito
    • ⅓ cup tomato sauce
    • 3 teaspoon apple cider or white vinegar
    • ¼ cup white wine optional
    • 1 teaspoon dried oregano
    • 2 tablespoon pimiento stuffed olives
    • 1 lime juiced
    • 5 garlic cloves minced or 5 teaspoon garlic puree
    • 1 packet Sazon with Annatto
    • 1 large chicken bouillon
    • 1 dried bay leaf
    • ¼ teaspoon salt
    • handful fresh cilantro rinsed and chopped
    • 1 onion sliced
    • 1 green, yellow or red bell pepper rinsed, seeded and cut in strips
    • 2 cups water
    • ⅓ cup vegetable or corn oil

    Marinade and Seasoning

    • 3 garlic cloves peeled
    • ½ teaspoon dried oregano
    • 3 tablespoon oil vegetable, canola or olive oil
    • adobo sprinkled on chops

    Instructions

    Marinade for Pork Chops

    • In a mini food chopper, combine the garlic, oregano and oil. Blend until smooth.
    • Evenly coat each pork chop with the prepared marinade. Sprinkle both sides with the adobo seasoning and allow to marinate for 15 minutes or overnight.

    Sear the Pork Chops

    • Heat a large skillet over medium-high heat with a few tablespoons of oil. When the oil is hot, add the pork chops to the skillet. Do not crowd the pan. Fry a few pork chops at a time if needed. Fry each pork chop until golden brown on each side.

    Add the Sauce Ingredients

    • Once the pork chops are browned, top them with sofrito, sazon, chicken bouillon, tomato sauce, vinegar, (white wine if using), lime juice, bay leaf, and olives.

    Cook

    • Pour in 2 cups of water. Reduce the heat to medium-low and cover the skillet. Simmer for about 30-45 minutes, or until the pork chops are tender.

    Add Veggies

    • After the pork chops have cooked for 30 minutes. Check for tenderness. If the pork chops need to cook longer, cook for another 15 minutes. (Note: If the liquid has evaporated too much, add about ½ cup of water to the pan and stir gently.)
      Layer the peppers and onions on top of the pork chop. Cover the pan and cook for another 5-7 minutes, or until the veggies are cooked to your liking.

    Finish with Cilantro

    • Add the cilantro and mix into sauce. Taste the sauce for salt, sprinkle some if needed. Serve immediately.

    Notes

    Recipe Notes:
    Marinade: Use a mini food chopper, blender, mortar and pestle to make the marinade. You can also finely mince the garlic using a sharp knife and then combine with the oregano and oil.

    Nutrition

    Serving: 5 | Calories: 359kcal | Carbohydrates: 7g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 387mg | Potassium: 830mg | Fiber: 1g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    More Puerto Rican Recipes

    • Empanadillas de Guayaba on a gray plate.
      Empanadillas de Guayaba
    • Alcapurrias de Yuca (Cassava Fritters) sitting on top of plantain leaves with a side of hot sauce.
      Authentic Alcapurrias de Yuca
    • Flancocho (Vanilla Flan Cake) served on a white transparent platter with a serving on the side.
      Puerto Rican Flancocho
    • Alcapurrias (alcapurrias puertorriqueñas) served on a white platter with hot sauce.
      Homemade Alcapurrias

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    Comments

    1. Stacey Jimenez says

      November 14, 2022 at 6:25 pm

      I have made this twice and my family loves it!

      Reply
      • Cathy says

        November 17, 2022 at 10:34 am

        So happy to hear your family loves it! Thank you for taking the time to let me know! 🙂

        Reply
    2. Sharon says

      May 05, 2022 at 5:55 pm

      Easy and amazingly delicious! I need more!

      Reply
      • Cathy says

        May 07, 2022 at 10:40 pm

        Hi Sharon! So happy to here you really enjoyed this recipe! Thank you so much for taking the time to let me know! 🙂

        Reply
    3. Jamie says

      October 25, 2021 at 5:29 pm

      Made this twice now and my family loves it! Thank you for sharing with us we really enjoy it.

      Reply
      • Cathy says

        October 27, 2021 at 4:34 am

        Hi Jamie! So happy to hear you and your family have really enjoyed this dish! Thank you for taking the time to let me know and rating the recipe! 🙂

        Reply
    4. Fernando says

      March 29, 2021 at 8:01 pm

      I just made this. Fantastic!

      Reply
      • Cathy says

        April 02, 2021 at 5:39 am

        Thank you Fernando for taking the time to let me know! So happy you really enjoyed this dish! 🙂

        Reply
    5. Christina says

      October 20, 2020 at 10:38 am

      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?

      Reply
      • Cathy says

        October 21, 2020 at 1:12 am

        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! 🙂

        Reply
    4.75 from 8 votes (5 ratings without comment)

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