There are many Mexican dishes made with pork, but truth be told, I hardly ever buy it. That little piggy just doesn’t come all the way home. It has nothing to do with sanitary reasons either. We mainly stick to chicken, beef, and fish at our house. When I do end up putting it in the shopping cart, I will make a yummy dish for my German-American husband like Pork Chops with Apples and Onions. This time around, though, I decided to introduce my gringo and our Little Red to a classic Mexican dish – Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja.
Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is very flavorful and 100% delicious. It comes together quickly and it’s just perfect for weeknight meals. What busy mom doesn’t like that?! You start by browning the pork chops on all sides.
Even though they are not fully cooked, remove the pork chops from the pan. Add the sliced onions to the pan and sauté until translucent. 1 minute.
Add the red salsa and chicken broth to the pan. You know the brown bits that stay in the pan after you cook something? Those little gems have tons of flavor. By gently scraping the bottom of the pan, you release and recover all of that flavor. Use a spatula and scrape away. Bring the sauce to a gentle simmer.
Carefully return the pork chops to the pan. Let simmer for 15 minutes or until the meat is fully cooked.
Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is a hearty and yummy dish that is great for busy weeknights. Family meals just don’t come any easier than this. Serve with rice, beans, and tortillas. Hope you enjoy!
- 2 tablespoons olive oil
- 4 pork chops, thin cut
- ¼ onion, sliced
- 4 tomatoes, diced
- 1 jalapeño pepper
- 1 garlic clove
- 2 cup chicken broth, divided
- Salt and pepper
- Cilantro, chopped
- Warm up the olive oil in a large skillet.
- Salt and pepper the pork chops.
- Sear the pork chops on all sides.
- Meanwhile, in a blender, add the tomatoes, chipotle, garlic, and 1 cup chicken broth.
- Blend until smooth and set aside until ready to use.
- Remove the pork chops from the pan and place on a place.
- Note: The pork chops will not be fully cooked.
- Add the sliced onions to the pan and cook until translucent. 1 minute.
- Add the tomato mixture and remaining chicken broth.
- Bring to a simmer.
- Reduce heat.
- Carefully return pork chops to the pan.
- Cook for 15 minutes or until the pork chops are completely cooked.
- Top with cilantro and serve with white rice.
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