Chuletas de Puerco en Salsa Verde
Pork chops and salsa verde is a great combination. This is homecooking at its best. It’s a super easy dish to prepare especially if you already have some salsa prepared. You can put it together in about 40 minutes.
In Spanish, chuleta means “chop” and puerco means “pork.” Therefore, chuletas de puerco en salsa verde. Makes sense, right?
How to Make
Thinly Sliced Pork Chops are Key
To make this dish authentic, you want to use very thinly sliced pork chops. Thicker cuts of meat aren’t commonly used in Mexico. You will probably have to ask your butcher to cut them extra thin for you. Your best bet for finding typical Mexican cuts of meat is in a carnicería, a Mexican butcher shop. There is a good chance there is on in your area. Carnicerías are a great resource for recipes and authentic cooking techniques. If you are friendly and ask a few questions you will go home with a lot of great new ideas.
Step # 1 – Prepare the Salsa
The first thing you need to do is prepare a batch of salsa verde. This is a great recipe which works with many dishes. The salsa takes about 30 minutes to prepare. While it is cooking you can get work on the rest of the dish. Note: You can substitute bottled salsa verde for homemade. The results are still delicious and preparation time is super fast.
Step #2 – Brown the Porkchops
Trim most, but not all, of the fat off the chops. You want to leave a little fat because that remains will enrich the sauce.
Preheat you pan until very hot. Add about 2 tablespoons of your favorite cooking oil.
Only brown, 1 or 2 pork chops at a time. Be careful, there is a good chance that the oil will spatter when you are browning them.
Make sure that they are nicely browned on each side.
Set all of the browned pork chops aside until you are ready to cook them in the salsa.
Step #3 – Cook the Pork Chops
Add half of your salsa verde to the pan in which you browned the meat. The fat from the meat and the browned bits in the pan will incorporate into the salsa and enrich it.
Add the pork chops to the pan and cover with the other half of the salsa verde.
Turn the heat to low and simmer for about 15 minutes. You want the sauce to reduce until it is no longer runny. You want it to stick to the meat when you serve it.
Your pork chops in salsa verde are ready to be served. Notice how the sauce thickened after simmer for 15 minutes.
Provecho!
Pork Chops in Salsa Verde
Prep
Cook
Total
Yield 4
Recipe for Mexican pork chops in salsa verde, chuletas de puerco en salsa verde. A quick, easy and delicious weeknight meal.
Ingredients
- 8 very thinly sliced pork chops, about 2 pounds
- 2 cups salsa verde,see recipe
- 2 tablespoons cooking oil
- Salt as necessary
Instructions
- Trim most of the fat off the chops
- Heat a frying pan very hot
- Add 2 tablespoons of cooking oil
- Brown the pork chops on both sides
- Set the browned pork chops aside
- Once you have browned all of the meat add 1/2 of the salsa verde to your frying pan
- Add all of the pork chops to the pan
- Pour the remaining salsa over the pork chops
- Turn the heat to low and simmer for about 15 minutes until the salsa has noticeably reduced.
Notes
Serving
Serve 2 pork chops per person with white rice on the side.
Be careful when browning the meat. The oil tends to spatter and you want to avoid getting burned.
Substitutions
You can substitute bottled salsa verde for homemade and you will still get great results.
Courses Pork
Cuisine Mexican
Nutrition Facts
Serving Size 2 pork chops
Amount Per Serving | ||
|---|---|---|
Calories 267 | ||
% Daily Value | ||
Total Fat 14 g | 22% | |
Sodium 648 mg | 27% | |
Total Carbohydrates 11 g | 4% | |
Sugars 3 g | ||
Protein 35 g | 70% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
More Mexican Pork Recipes
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Lisa Martin says
I tried the recipe for the culetas en salsa verde.
Turned out delicious!
Pat ortega says
Instead of water can I use vegetable broth?
Nicole says
Will the Salsa give the pork chop it’s flavor or does the chop have to be seasoned as well?