Chuletas Guisadas
If you're looking for tender, juicy pork chops look no further than these Chuletas Guisadas stewed with peppers and onions. Serve over rice to soak up every last drop of the tomato sofrito sauce!
Puerto Rican Pork Chops
There are three pork chop recipes in my family:
- Puerto Rican Pork Chops (chuleta frita) which are super quick and easy.
- Cream of Mushroom Pork Chops with the best creamy gravy for mashed potatoes.
- And these Chuletas Guisadas which are smothered in a savory peppers, onions and tomato sauce.
I love how versatile these Puerto Rican style pork chops are, and they only need a few ingredients to create major flavor!
How to Make Chuletas Guisadas
- Pork chops - these can be any cut or thickness, bone-in or bone out. I usually get thin ones since they cook faster, or whatever is looking good at the grocery store that day. You can also substitute thinly slices chicken fillets!
- Sofrito - homemade sofrito gives the best flavor, but if not, you can substitute Goya jarred recaito or Goya frozen sofrito. I've also made it without sofrito and it comes out delicious. Add some chopped cilantro to the dish if that's the case.
- Bell pepper - you can use any color combination you like.
- Onion - white or yellow onion
- Tomato sauce - Spanish style tomato sauce is my favorite
- Adobo - if you use homemade adobo seasoning you can omit extra salt, pepper, garlic, etc.
- Sazón - this ingredient is optional, but gives color and tenderizes the pork.
Season and brown the pork chops. Sauté the sofrito and add the rest of the ingredients.
Then add the pork chops into the sauce and simmer until they're tender.
I've found that thin chops will cook in about 20 minutes while thick chops can take 40+ minutes.
Chops with some fat on them will be more tender than the lean cuts.
We usually serve this over white rice with a side salad or sliced avocado.
This recipe will make enough sauce for 4+ pork chops, but it's really easy to increase if you'd like more servings.
Chuletas Guisadas (Stewed Pork Chops)
Simple but flavorful Puerto Rican style pork chops simmered in a tomato broth with peppers and onions.
Ingredients
- 4 pork chops (any cut and thickness)
- 1 teaspoon adobo seasoning
- 1 packet Sazón (optional)
- 2 teaspoons olive oil
- ¼ cup sofrito
- ½ cup canned tomato sauce
- ¼ cup water
- ½ large onion, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- Salt, pepper and garlic powder, to taste
- Hot white rice, for serving
Instructions
- Season pork chops generously with adobo and sazón (if using). Add extra salt, pepper and garlic powder, if desired.
- In a large skillet or caldero, heat oil over medium-high heat. Brown pork chops on both sides (1-2 minutes per side), then remove from pan.
- Add sofrito and cook for 2-3 minutes, stirring frequently, until soft and fragrant.
- Add tomato sauce, water, onion and peppers and stir to combine. Season to taste with additional adobo.
- Return pork chops back to pan and bring to a boil. Reduce heat to a low simmer, cover pan and cook until tender. About 20+ minutes for thin chops and 40+ for thick cut.
- If desired, add additional water to thin the sauce or let simmer without the lid to thicken.
- Serve over white rice.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 458Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 132mgSodium: 628mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 44g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
Awesome our family loved it
This came out amazing! Didn't change a thing other than using a flavored rice but would be great with white rice too!
I also made this but I added some corn and potatoes I did not have the peppers also garlic powder and onion powder and it was a hit my kids loved it they even had seconds oh over white rice also
I made this last night and it was a hit in my house! I added garlic and onion powder and oregano for some extra flavor. Can’t wait to make this again.
This is really, REALLY, good! Could I substitute chicken for the pork? Seems like that could work!
I think that would be delicious!
@Amy, yes it is called stew chicken. Taste delicious also. Except you cook it in a pot and add potatoes
Where does the Recaito come in?
Use fresh sofrito if you can (step 3). If you buy the jarred kind, for some reason Goya calls their green sofrito "recaito" and the Goya sofrito is red. It's confusing.
I maje ir and os delicious!!!!Mt husband too.
I made these today and they were delicious. They don't sell sazón in my country so I made my own with a twist. I've never had or tasten "real" goya sazon so i dont know what is supposed to taste like but I mixed :
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1/2 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
I used about 3 teaspoons of my "diy sazon" for seasoning the pork chops and also added 3 teaspoons to the sauce because i like my food packed with flavour. Aside from that I followed your exact recipe and it turned out superree yummieee delicous. My house smelled great while these where simmering on the stove. I'll definetely be making these again!
I'm so happy you liked them and were able to make them without the premixed sazon!! And thanks for sharing the DIY recipe with my other readers!
The way you did it is better. Adobo and sazon have msg. I don't use them. I'm a N.Y. Rican and I love making stews. It's so easy and delicious. I use sofrito because it's everything you need to give it flavor and you can puree and store it in the freezer until you need it. Garlic, red and green peppers,onions, cilantro.
@Aike, you gotta try to get real sazon at some point, there's nothing like it. But with your diy sazon just add tumeric and ground annatto seeds instead of the paprika (or with it) it will be as close as you can get to the real sazon
My pork chops never seem to come out well, so duhhhhh... I should have been using a slow cooker! I had to look up Sazón, but I'm pretty sure I can find it now that I know what I'm looking for. Thanks! 😀
Let me know if you make them! The Sazón will help to tenderize and the annatto that's in the mix turns it a pretty color. Your blog is so unique...I mean Bacon Maple Donut cocktail? Mind = blown 😀
It's been decades since I've made these. Don't know why but hungry for them now! With PR rice of course!
Flash and diffuser and a light meter have use camera in manual mode. Sorry Im old school!
Love the pork chop presentation there.
Great presentation! What camera are you using?
Thanks! I have a Nikon D3200. I'm just using the kit lens right now, but the hardest part for me is lighting. Any tips? Your photos are beautiful!
I recommend using as much natural light as possible, photograph near a window. I never use a flash either, I brighten the picture using Photoshop when necessary. Alternatively, iPhoto has shadows and brightness adjustments as well. Good luck!