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I can’t count how many times people have told me that Mexican food is too hard to make.
However, most traditional homestyle Mexican food is very simple but loaded with flavor. This recipe for Chuletas de Puerco en Salsa Verde (Salsa Verde Pork Chops) is a great example.
Table of Contents
- 1 How to Make Chuletas de Puerco en Salsa Verde
- 2 Chuletas de Puerco en Salsa Verde
How to Make Chuletas de Puerco en Salsa Verde
- Turn on the oven.
- Get the ingredients ready for the salsa verde.
I like to make a big batch of salsa verde and freeze some for later. That will save you time in making Chuletas de Puerco en Salsa Verde.
You can also use store-bought salsa verde. (AFFILIATE)
Note: You can make this recipe with Mexican red salsa instead of green salsa. In that case, you would be making Chuletas en Salsa Roja (or Pork Chops in Mexican Red Salsa).
I saw these thick cut, bone-in pork chops, and I knew instantly what to make for dinner.
Using Different Cuts of Pork:
- You can also use thinner cut pork chops. cook for 12 minutes, or until fully cooked. See recipe card for further instructions.
- To make this recipe with boneless pork chops, cook for 5-7 minutes. See recipe card for further instructions.
These chops have the bone in which means longer time cooking, but more flavor. Bones in any protein will render more flavor.
This is not a term we use in English. In essence, that is a T-Bone steak, loin chop, rib steak with a rib cutlet.
- Heat the oil.
- Season the pork chops with salt and pepper.
- Sear the pork chop.
Searing the meat will do two things.
1. It will lock in the flavors.
2. Reduce your cooking time.
It will also make your house smell amazing. I highly suggest NOT skipping this step.
You can skip it if you are rushing around. Just be sure to add more minutes to your cooking time. Adjust the cooking time according to the type of cut you buy.
Rule of Thumb:
- Thinner cuts of meat with the bone-in will cook fast.
- Boneless, thin cuts of meat will cook really, really fast.
- Thicker cuts, bone-in take long to cook.
- Thicker cuts, bone-in take really, really long to cook.
Buy a cheap meat thermometer. (AFFILIATE) It will save you from serving raw food.
- Sear the meat on all sides.
- Make sure everything is brown.
The fatty ends are my favorite. They are delicious!
Mexicans love their pork dishes. Maybe because it is extremely easy and cheap to raise pigs. You can check out all of my Mexican pork recipes.
My grandfather used to raise a bunch of pigs on our family ranch, and once a year, we killed one for Christmas. We ate like kings and queens for daysssss!
- Remove the pork chops from the pan.
- Add the jalapeno and onion.
- Cook for 1 minute.
The pan will look dirty. That’s ok.
We are only cooking the onion and jalapeño for 1 minute. If you need to, add a little oil.
To make this dish less spicy, omit the jalapeño. No worries. It will still be very flavorful.
- Then add the salsa verde.
- Scrape the bottom of the pan.
There’s a lot of flavor at the bottom of the pan. Be sure to get all the brown bits.
- Return the pork chops to the pan.
- Add a lid and cook for 20 minutes on low, or until fully cooked.
Or, until the internal meat thermometer inserted in the center reads at 145°F.
Since it is cooking in salsa verde, you don’t run the risk of the pork being dry. The sauce will keep the pork chops moist and juicy.
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These Salsa Verde Pork Chops freeze extremely well.
In a plastic freezer bag, they can last up to 4 months.
In the fridge, it will last up to 5 days.
We like saucy dishes in Mexico. Add a generous amount of sauce over the pork chops. Serve with veggies and rice. A delicious dinner that is sure to be a hit.
Chuletas de Puerco en Salsa Verde
- Sheet Pan
For the Salsa Verde
For the Salsa Verde
- Preheat broiler.
- On a sheet pan, place the tomatillos, garlic, jalapeños, and onion.
- Drizzle with olive oil.
- Toss to coat everything with oil.
- Sprinkle salt.
- Place under the broiler until everything is charred. About 6-8 minutes.
- Add all the ingredients to a blender.
Blend until smooth.
- Set aside until ready to use.
For the Pork Chops:
- Heat olive oil in a large skillet.
- Season pork chops on both sides with salt and pepper.
- Sear the meat on all sides. About 3-5 minutes on each side. Be sure to sear the fatty ends too.
- Remove the meat from the pan.
- Add the jalapeño and onion. Cook for 1 minute, stirring constantly.
- Add the salsa verde. Scrape the bottom of the pan, removing the brown bits.
- Return the pork chops to the pan.
- Cover with a lid.
- Reduce heat to medium.
- Cook for 12 minutes, or until internal temperature reaches 145 degrees F.
More Mexican Pork Recipes:
Cochinita Pibil is made up of juicy, soft meat that has been cooking for hours. Place in a tortilla and top with pickled red onions. This authentic Mexican recipe comes from the Yucatan and a beloved dish in all of Mexico. It is mouthwateringly good and worth the effort to make.
Pork Carnitas are really easy to make at home. Tender meat that has been slow cooked for hours then broiled to make crispy. Warm up some tortillas for tacos, add salsa, and chopped cilantro. So yummy!
Chicharrón en Salsa Roja, or Pork Cracklings in Mexican Red Salsa, is an incredibly easy easy Mexican recipe that’s full of robust and delicious flavor. It’s ready in just a few minutes and makes a great quick meal idea. Serve with rice and refried beans.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.