Pork Chops in Salsa Verde (Chuletas en Salsa Verde) are tender, bone-in pork chops simmered in a bright, homemade tomatillo sauce. The salsa verde is fresh, flavorful, and easy to make, giving these pork chops plenty of Mexican flavor without a lot of work.
This is the kind of simple, homestyle Mexican dinner I love. If you like saucy pork dishes, try my Chuletas en Salsa Roja next.
Why You’ll Love This Recipe ❤️
- Big Mexican flavor. Tender pork chops simmer in a tangy salsa verde made with tomatillos, jalapeños, onion, garlic, and lime.
- Easy to make. The salsa verde comes together in the blender, and the pork cooks right in the same skillet.
- Great for a weeknight dinner. Once the salsa is ready, the pork chops don’t take long to finish.
- Plenty of flavorful sauce. The pork chops simmer in salsa verde and chicken broth, giving you tender pork and plenty of sauce to spoon over rice.
- Easy to adjust. Leave out the jalapeño if you prefer a milder dish, or use store-bought salsa verde when you’re short on time.
- Perfect with rice. Spoon plenty of the green sauce over the pork and serve with Arroz Mexicano, beans, or your favorite vegetables.
-Maggie
👩🏼🍳 Instructions
Making the Salsa Verde
- Place the tomatillos, jalapeños, onion, garlic, and 6 cups of water to a stock pot.
- Cover and bring to a boil
- Boil for 5 minutes, or until tomatillos are soft.
- Drain the water and cool the ingredients slightly.
- Add the tomatillos, jalapeños, onion, garlic, salt, and lime juice to a blender.
- Blend until smooth.
- Set aside until ready to use.
I like to make a big batch of salsa verde and freeze some for later. That will save you time in making this dish.
You can also use store-bought salsa verde.
Cooking the Pork
- 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.
- Remove the meat from the pan.
- Add the jalapeño and onion. Cook for 1 minute, stirring constantly.
- Add the salsa verde and ½ cup chicken broth.
- 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.
🤔 What Kind of Pork Chops Should I Use?
I use thin-cut, bone-in pork chops for this recipe. You can also use boneless or thick-cut pork chops, but the cooking time will vary. See the recipe card below for the recommended cooking times.
⭐️ Pro Tips
- Searing the pork chops adds flavor and gives them a beautiful browned exterior. Don’t skip this step if you have the time—the browned bits left in the skillet also add flavor to the salsa verde.
- You can skip the searing 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.
- Buy a cheap meat thermometer. It will save you from serving raw food.
- Scrape up the browned bits from the bottom of the skillet when you add the salsa verde. That’s where a lot of the flavor is!
🧊 How to Store and Freeze
Store leftover pork chops in an airtight container in the refrigerator for up to 5 days.
To freeze, place the pork chops and salsa verde in a freezer-safe container or bag and freeze for up to 4 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
To make this dish less spicy, omit the jalapeño. No worries. It will still be very flavorful.
🙋🏻♀️ Frequently Asked Questions
Chuletas de puerco means pork chops in Spanish. In Mexico, chuletas de puerco are commonly prepared in different sauces, including salsa verde and salsa roja.
Chuletas de puerco en salsa verde are Mexican pork chops cooked in a green sauce made with tomatillos, jalapeños, onion, garlic, and lime. The pork is seared first and then simmered in the salsa verde until tender.
Yes. Boneless pork chops work well in this recipe. Because they cook faster than bone-in chops, they only need about 5–7 minutes covered in the salsa, or until the internal temperature reaches 145°F.
Yes. Thick-cut, bone-in pork chops will take longer to cook. For this recipe, cook them for about 20 minutes, or until the thickest part of the pork reaches 145°F.
For a milder salsa verde, reduce or omit the jalapeños. You can also remove the seeds and membranes from the jalapeños before blending.
Absolutely. Store-bought salsa verde is a great shortcut when you want to get dinner on the table quickly. Use enough salsa to coat and simmer the pork chops, then add the chicken broth as directed.
Use an instant-read thermometer inserted into the thickest part of the pork, avoiding the bone. Pork chops are done when they reach an internal temperature of 145°F.
🍴 More Mexican Pork Recipes
- Chuletas Adobadas
- Pork Pozole Verde
- Slow Cooker Cochinita Pibil
- Authentic Chile Verde Recipe
- Tamales Rojos
These Chuletas en Salsa Verde are proof that Mexican home cooking doesn’t have to be complicated. The pork chops are seared, simmered in homemade salsa verde, and make an easy, flavorful dinner with very little fuss.
Serve them with plenty of salsa spooned over the top, along with rice, beans, or vegetables.
Pork Chops in Salsa Verde (Chuletas en Salsa Verde)
Equipment
- Skillet
- Sheet Pan
- Blender
- Tongs
Ingredients
For the Salsa Verde
For the Pork Chops
- 2 tbsps olive oil
- 4 thin cut, bone-in pork chops (or 2 thick cut, bone-in pork chops)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ jalapeño finely diced
- ¼ onion diced
- ½ cup chicken broth
Instructions
For the Salsa Verde
- Place the tomatillos, jalapeños, onion, garlic, and 6 cups of water to a stock pot.
- Cover and bring to a boil
- Boil for 5 minutes, or until tomatillos are soft.
- Drain the water and cool the ingredients slightly.
- Add the tomatillos, jalapenos, onion, garlic, salt, and lime juice 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.
- Remove the meat from the pan.
- Add the jalapeño and onion. Cook for 1 minute, stirring constantly.
- Add the salsa verde and ½ cup chicken broth.
- 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.
Notes
- Searing the meat will lock in flavor.
- To save time, use store-bought salsa verde.
- To make this dish less spicy, omit the jalapeño in the skillet for the Pork Chops.
- There’s a lot of flavor at the bottom of the pan. Be sure to scrape up the brown bits.
Thank you for the recipe on the Chuletas de Puerco en salsa verde. Me salieron deliciosas, el sabor que quedo despues de que hirbio salsa verde con las chuletas fue sabroso. Mi esposo quedo satisfecho y me dijo porque nunca habia hecho chuletas de esa manera. Gracias por la receta.
Me alegra mucho saber que probaste la receta y que a tu familia le haya encantado. Las Chuletas de Puerco en Salsa Verde son deliciosas.
Heck yes, these look amazing! I know that true Mexican food can be intimidating to some, but agree with you that mostly it’s a matter of a good recipe and paying attention, testing along the way – all the things you usually do! I absolutely love salsa verde but never used it with pork chops before – so glad to have found this amazing recipe and inspiration! Thank you for sharing it!
Salsa verde is one of my most favorites and your recipe looks to die for good. My mouth is watering just by looking at it!
Salsa verde is one of my most favorites and your recipe looks to dia for good. My mouth is watering just by looking at it!
Always up for salsa verde so fresh and flavourful and goes so well with in this dish.
Why have I never thought of using salsa verde with pork?! This sounds so delicious!!
This looks incredibly flavorful I will have to try this recipe! And I like that you included info on freezing that’s really helpful!
From the tender pork to the homemade Salsa Verde, this dish is a hit! Lots of fresh ingredients and full of flavor.
There’s something about Mexican food that has me salivating at the sole thought of it. This dish is so simple yet I can smell the flavours from the pictures (call it synaesthesia!).
That meat looks juicy and well done.. Need to make this someday. The family would love it for sure
Hehe, I used to think that Mexican food was hard to make, until I’ve attended a Mexican cooking class at my local community centre. Love how flavoursome and easy this dish looks, and salsa verde seems like a perfect addition to it!
I love a fresh salsa verde – so flavorsome! I never thought of using it with pork, can’t wait to try this!
I have never made salsa verde myself but you make it sound easy so I definitely want to give it a try and then make this dish. It looks and sounds so tasty!
My husband is great at making Mexican food and he would love these salsa verde pork chops! He would also agree on your tips for cooking a perfect cut of meat.