Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa)
There is something about smothered pork chops that forever will have a place in my kitchen.....like this Chuletas de Puerco en Salsa (Pork Chops Braised in a Fresh Tomato Salsa) made with 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!
Course: Main Course
Author: Mexican Appetizers and More
1onion thinly sliced
Pork Chops and Seasoning
2-4thin pork chopsno more than half an inch thick
cuminsprinkle on both sides of pork chops (not to much cumin is a strong spice)
garlic powdersprinkle on both sides of pork chops
onion powdersprinkle on both sides of pork chops
salt and peppersprinkle on both sides of pork chops to taste
FRESH TOMATO SAUCE/SALSA
1-2serrano peppersstart with half or one serrano and adjust to taste of personal heat level
1/2teaspoonmexican oregano or regular oregano
salt and pepper to taste
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!!!