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Chuletas de Puerco or Chuletas de Puerco en Salsa Verde (Pork Chops in Salsa Verde) served with white rice, thin slices of onions and a quartered hard boiled egg sitting on top and served on a white plate.
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5 from 4 votes

Chuletas de Puerco

These authentic Mexican pork chops recipe, Chuletas de Puerco or Chuletas de Puerco en Salsa Verde (Pork Chops in Salsa Verde) are delicious and perfect with yellow or white rice.  Quick and easy meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Keyword: Chuletas de Puerco, Chuletas de Puerco en Salsa Verde, Pork Chops in Salsa Verde
Servings: 6
Calories: 380kcal
Author: Mexican Appetizers and More


  • 6-8 thin pork chops (not to thick) rinsed
  • adobo (lightly sprinkled on pork chops) optional (found in the international aisle)
  • cumin (very lightly sprinkled on one side of pork chops) optional (cumin is very strong, if using sprinkle very lightly)
  • salt to taste if you're not using adobo
  • 4 tbsp oil

Salsa Verde

  • 1 pound tomatillos husks removed
  • 1 small onion or half of a regular size onion peeled and quatered
  • 2-4 garlic cloves peeled
  • 1-2 serrano peppers rinsed
  • a handful of fresh cilantro


  • Season pork chops and set aside.

Salsa Verde

  • Add tomatillos, onion, garlic and serrano peppers to a pot of water and set to medium high heat.
    Cook for 10-15 minutes.  Tomatillos will turn to a different shade of green.
  • Drain all and place in a blender or food chopper with half a cup of the water it was cooking in.  Add cilantro and salt to taste.  Blend until smooth.

Cooking the Chuletas de Puerco

  • Add about 2 tablespoons of oil to a skillet and heat over medium heat.
    Add a couple of pork chops comfortably to skillet, do not overcrowd.  Two or three at a time.
    Cook until golden brown on each side.  Remove from skillet.
  • Repeat with all pork chops.  Set all pork chops aside.
  • Add 2 more tablespoons of oil and heat through.  Add half the salsa verde to skillet and cook by itself for 5-10 minutes on medium to low heat.
  • Add all pork chops to skillet and top with the rest of the salsa verde.
    Cook for another 5-10 minutes.  Done.
  • Serve with white or yellow rice and thinly sliced white or red onions.  A boiled egg, quartered and avocado slices are perfect here too.
    Could also served with potatoes.


Adobo is not authentically used for these Chuletas de Puerco en Salsa Verde but I like the flavor, totally optional.


Serving: 6g | Calories: 380kcal | Carbohydrates: 2g | Protein: 50g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 155mg | Sodium: 132mg | Potassium: 860mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2.8mg | Calcium: 47mg | Iron: 1.5mg