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A plate with a cooked pork chop topped with sauce and herbs, served with white rice, broccoli, and sliced jalapeño on a blue patterned dish—this vibrant meal is reminiscent of chuletas en salsa verde.
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5 from 10 votes

Pork Chops in Salsa Verde (Chuletas en Salsa Verde)

These Pork Chops in Salsa Verde are seared and simmered in a fresh tomatillo sauce for an easy Mexican dinner packed with flavor.
Prep Time7 minutes
Cook Time27 minutes
Total Time34 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 333kcal
Author: Maggie Unzueta

Equipment

  • Skillet
  • Sheet Pan
  • Blender
  • Tongs

Ingredients

For the Salsa Verde

  • 6 tomatillos husks removed
  • 2 jalapeños stem removed and cut in half
  • ¼ onion chopped
  • 1 garlic clove
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 lime (juice only)

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

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.  
Pro Tips:
  • 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.

Nutrition

Calories: 333kcal | Carbohydrates: 7g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1356mg | Potassium: 707mg | Fiber: 2g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg