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    Home » Recipes » Pork » Pork Chops in Mexican Red Salsa (or Chuletas en Salsa Roja)

    Pork Chops in Mexican Red Salsa (or Chuletas en Salsa Roja)

    Last Updated November 9, 2022. Originally Posted September 15, 2017 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is flavorful and 100% delicious. It comes together quickly, making it perfect for weeknights.
    Jump to Recipe Print Recipe
    Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is a hearty and yummy dish that is great for busy weeknights. Via @MamaMaggiesKitchen

    Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, in a cast iron skillet topped with chopped cilantro. By Mama Maggie's Kitchen

    Whenever I buy pork chops at the store, I try to give my German-American husband a break from all the Mexican food we eat. That’s usually when I make Pork Chops with Apples and Onions.

    This time around, though, I decided to introduce my family to a classic Mexican dish – Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja.

    It’s full of bold yummy flavor, comes out juicy on the inside, and involves minimal effort.

    Raw pork Chops on a brown wrapping paper.

    Pork Chops in Mexican Red Salsa is sometimes called “Chuletas en Salsa.” 

    Word to the Wise: If you see “Chuletas en Salsa” on a menu at a restaurant, ask what type of salsa. It can be anything from salsa verde in that case, it would be Chuletas en Salsa Verde.
     

    Other popular Mexican pork recipes include: Carnitas, Chuletas Adobada, Chicharrón en Salsa Roja

    Pork Chops cooking in a cast iron skillet.

    • Season the pork chops and brown on all sides.
    • Even though they are not fully cooked, remove the pork chops from the pan.

    These are thin cut, bone-in pork chops. The pork chops will finish cooking with the salsa.

    More easy weeknight Mexican meals: Milanesa de Res, Espagueti a la Crema, Chicken Mole Enchiladas.

    Onions cooking in a cast iron skillet.

    • Add the sliced onions to the pan and sauté until translucent.
    • About 1 minute.

    To make this a more complete meal, add veggies at this point in the cooking process. 

    You can add: calabacitas, carrots, green beans, broccoli, cauliflower. 

    Red salsa cooking in a cast iron skillet.

    • Add the red salsa and chicken broth to the pan.
    • Gently scrape the bottom of the pan. 
    • Bring the sauce to a gentle simmer.

    You know the brown bits that stay in the pan after you cook something? Those little gems have tons of flavor.

    By scraping the bottom, you release and recover all of that flavor. 

    Why are Pork Chops tough?

    • Tough pork chops mean you overcooked the meat. Remember that food continues to cook even after you’ve turned off the stove. Best to invest in a meat thermometer to tell you when the pork chops are full cooked and remove from heat immediately.
    • Another possibility is that the meat was still cold when you started cooking. Let it sit outside the fridge for a few minutes before adding it to the stove.
    • Also, try brining the pork chops. This will help season from the inside out.

    Pork simmering in Mexican red salsa in a cast iron skillet.

    • Carefully return the pork chops to the pan.
    • Let simmer for 15 minutes or until the meat is fully cooked.

    If you are using a thick-cut and bone-in pork chop, it will take longer to cook. In that case, simmer for 20 minutes.

    If you are using a boneless pork chop, it will only take 10 minutes to cook.

    How do you tenderize pork chops?

    • Hit the chops with a meat tenderizer a few times. This will help break up the meat.
    • Another thing you can do is marinate it in something acidic like lime juice or vinegar. Do this for a minimum of 30 minutes.

    Both of these tricks will produce a more tender pork chops.

    Pork chops in Mexican red salsa in a cast iron skillet topped with chopped cilantro.

    How long does it last?


    Chuletas en Salsa Rojas last up to 5 days in the fridge and up to 5 months in the freezer in an airtight, sealable plastic bag.

    This is a hearty and yummy dish that is great for busy weeknights. Family meals just don’t come any easier than this.

    Serve with Mexican rice, refried beans, and corn tortillas. Hope you enjoy!

    Did you make this recipe? Please rate the recipe below!

    Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is a hearty and yummy dish that is great for busy weeknights. Via @MamaMaggiesKitchen

    Pork Chops in Mexican Red Salsa (or Chuletas en Salsa Roja)

    Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is flavorful and 100% delicious. It comes together quickly, making it perfect for weeknights.
    5 from 7 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 3 minutes
    Cook Time: 25 minutes
    Total Time: 28 minutes
    Servings: 4
    Calories: 302kcal
    Author: Maggie Unzueta

    Ingredients

    • 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

    Instructions

    • 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, jalapeño, 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.
    • Enjoy!

    Notes

    If you are using a thick-cut and bone-in pork chop, it will take longer to cook. In that case, simmer for 20 minutes.

    Nutrition

    Calories: 302kcal | Carbohydrates: 6g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 501mg | Potassium: 895mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1062IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Pork

    About Maggie Unzueta

    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.

    Reader Interactions

    Comments

    1. Meliann

      September 15, 2017 at 2:36 pm

      5 stars
      Mmhhh! I love Mexcian food and this looks absolutely delicious! I can’t wait to cook this for my family! Thanks for sharing! 😀 😀 😀

      Reply
    2. Tina

      September 15, 2017 at 2:53 pm

      You are making me really crave Mexican food now! This looks soo good and is making me miss all the good Mexican food I used to get in Southern California. It’s so hard to find in London.

      Reply
    3. Trang

      September 15, 2017 at 4:02 pm

      5 stars
      Your pork chops are making my mouth water. Now I want some pork chops in salsa for dinner :'(

      Reply
    4. Elissa

      September 15, 2017 at 4:35 pm

      Love the idea of a tasty, simple dinner that cooks in one pan!

      Reply
    5. Luci

      September 15, 2017 at 5:06 pm

      Yum, pork chops are one of my favorite cuts of pork. I’ll have to try this the next time I have them. Thank you for sharing.

      Reply
    6. Agness of Run Agness Run

      September 21, 2017 at 12:49 pm

      This dish is extremely palatable and finger-licking. As a passionate lover of Mexican food, I have to try your recipe. Is this a traditional Mexican dish?

      Reply
      • Maggie Unzueta

        September 25, 2017 at 9:01 am

        Yes. Super easy and super delicious. 🙂

        Reply
    7. Daisy D.

      October 29, 2019 at 11:11 am

      5 stars
      Cooking more tham 4 chops, proba ly doubled the ingredients. Gracias x tu receta! Se antoja mucho!

      Reply
      • Maggie Unzueta

        November 11, 2019 at 4:01 pm

        Gracias. Yes, adjust as you see fit.

        Reply
    8. NORMA

      January 15, 2023 at 8:29 am

      5 stars
      Super tender and delicious!!

      Reply
      • Maggie Unzueta

        January 17, 2023 at 10:42 am

        This recipe for chuletas en salsa is the best. Happy to hear you liked it!

        Reply
    9. Danica

      February 5, 2023 at 9:50 am

      5 stars
      Love this recipe! I Have made this many times. It’s a family favorite.

      Reply
      • Maggie Unzueta

        February 14, 2023 at 8:33 am

        That’s wonderful to hear. Glad you like this recipe!

        Reply

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