Chuletas a la Jardinera (Puerto Rican Garden Style Pork Chops)

Chuletas a la Jardinera served on a large white platter with lime wedges and a side of white rice.

5 from 3 votes

Chuletas a la Jardinera (Puerto Rican Garden Style Pork Chops)

This savory dish of Chuletas a la Jardinera (Puerto Rican Garden Style Pork Chops) are succulent, tender, juicy, cooked in a tantalizing tomato sauce and topped with garden vegetables. Irresistibly delicious and flavorful!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 434kcal

Author: Catherine Arena

Ingredients

4-6 pork chops
1 15 oz can mixed vegetables drained
¼ cup tomato sauce
3½ cups chicken or beef broth
¼ cup white or red wine
2 tablespoon sofrito
adobo sprinkled on both sides of pork chops
2 tablespoon garlic puree
1 bay leaf
½ teaspoon dried oregano
⅓ cup oil for searing pork chops
⅓ cup fresh cilantro

Instructions

Add oil to a skillet and heat over medium-high heat for 1 minute. Add the seasoned pork chops.
Sear the pork chops on both sides until slightly golden brown. Remove from the skillet and set them aside on a plate until ready to use.
Lower the heat to medium and add the garlic puree and the sofrito. Stir and cook for 1 minute.
Add the tomato sauce, stir and cook for 2 minutes.
Add the broth, wine, oregano and bay leaf. Stir and cook for 5 minutes.
Return the pork chops to the skillet and cook for 45 minutes, flipping the pork chops in between cooking.
*Note: If the sauce starts to dry in between cooking add a little more broth or water to the pan.
After 45 minutes, check the pork chops for desired tenderness. Cook for an additional 20 minutes.
Add the mixed veggies and cilantro and cook for 10-15 minutes or until fully tender. The pork chops are done. Serve with a side of white or yellow rice.

Notes

Recipe Notes and Alternatives:

Use any cut of pork you prefer. Bone in, boneless or even pork ribs.
Be careful not to overseason pork chops with the adobo. A sprinkle on both sides is enough otherwise you risk salty pork chops. If you do not have adobo, simply season with salt and pepper.
If you do not like cilantro, you can omit it completely.
If you only have chicken or beef bouillon, simply add one tab per cup of broth.
If you do not have sofrito, simply chop half an onion, half a pepper and add to the skillet in step 3 when you're adding the garlic puree.
If using fresh vegetables, add the carrots at least 30 minutes before the dish is done.
If using frozen vegetables, add in the last 20 minutes of cooking.

Nutrition