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.
Keyword: Chuletas de Puerco, Chuletas de Puerco en Salsa Verde, Pork Chops in Salsa Verde
Author: Mexican Appetizers and More
6-8thin 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
1pound tomatilloshusks removed
1small onion or half of a regular size onionpeeled and quatered
a handful of fresh cilantro
Season pork chops and set aside.
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.