Chuletas Guisadas

4.75 from 8 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Puerto Rican

Servings:

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