Sometimes I am just amazed at how the simplest ingredients come together so quickly to make such a delicious dish. That’s how I feel about Chuletas de Puerco en Salsa Tomate.
The thinly sliced pork chops are first seared and browned and later bathed in a spicy tomato salsa. The tomato salsa is basic – tomatoes, onion, garlic, serrano peppers. That’s it!
I’m a big fan of pork in chile sauces. When people ask me, “What’s your favorite dish to make?” I quickly respond, Chile Verde Pork. The Chuletas de Puerco en Salsa Tomate reminds me of that dish. Make some rice and beans, warm up good-quality corn tortillas, and go to town. Buen Provecho!
- 4 large Roma tomatoes, quartered
- ¼ white onion
- 3 serrano peppers, roughly chopped
- 2 garlic cloves
- ½ tsp. Mexican oregano
- 1 tbsp. chicken bouillon
- 2/3 cup water
- 1 ½ lbs. bone-in thin pork chops (about 6)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ tsp. ground cumin
- 3 tbsp. vegetable oil
- ½ white onion, thinly sliced
- Cilantro to garnish
1. In a blender, add the tomatoes, onion, serrano peppers, bouillon, oregano, garlic
cloves, and water. Blend on high until smooth. Set aside.
2. Season the pork with garlic powder, onion powder, salt, pepper and cumin.
3. In a large skillet, heat vegetable oil over medium-high heat.
4. Working in batches, sear the pork chops for 3 minutes on each side. Remove from skillet
and set aside.
5. In the same skillet, add the salsa and allow it to simmer over medium heat for
about 6 minutes. Taste for salt.
6. Arrange the pork chops back in the skillet (It is okay if they overlap). Top with
sliced onions, cover and simmer on low for about 30 minutes, stir occasionally.