Salsa Verde Pork Chops on a blue plate served next to white rice and green broccoli.
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5 from 9 votes

Chuletas de Puerco en Salsa Verde

Chuletas de Puerco en Salsa Verde (Salsa Verde Pork Chops) is a flavorful and delicious recipe. Juicy meat in a savory sauce. Perfect for busy weeknights.
Prep Time7 mins
Cook Time27 mins
Total Time34 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 326kcal
Author: Maggie Unzueta



For the Salsa Verde

  • 6 tomatillos husks removed
  • 1 garlic clove
  • 2 jalapeños stem removed and cut in half
  • 1/4 onion chopped
  • 1 tbsp olive oil
  • 1 tspn salt

For the Pork Chops

  • 2 tbsp olive oil
  • 4 thin cut, bone-in pork chops (or 2 thick cut, bone-in pork chops)
  • 1/2 tbpn salt
  • 1/4 tspn pepper
  • 1/2 jalapeño
  • 1/4 onion diced


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.  


For boneless pork chops, cook with lid on for 5-7 minutes, or until internal temperature reaches 145 degrees F.  
For thick cut, bone-in pork chops cook for 20 minutes, or until internal temperature reaches 145 degrees F.  
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.


Calories: 326kcal | Carbohydrates: 5g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 879mg | Potassium: 674mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 17.6mg | Calcium: 13mg | Iron: 1mg