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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.
Pork Chops in Mexican Red Salsa is sometimes called “Chuletas en Salsa.”
- 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.
- 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.
- 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.
- 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.
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.
Pork Chops in Mexican Red Salsa (or Chuletas en Salsa Roja)
- 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.
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