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Puerto Rican Pork Chops

Apologies for the blog absence. I spent my Christmas in Arkansas, then visited my sister in Texas. Now I’ll be heading to Virginia for work. I hope to keep up with my blog, but it will be a challenge to find the right balance and schedule. I love cooking and am excited to work on my photography with my new camera!

Puerto Rican Pork Chops | Kitchen Gidget

This recipe is a super simple, quick meal with classic vibrant Puerto Rican flavors–no sofrito needed! If you’re new to the blog, see my post on Puerto Rican Beans as to why I cook Puerto Rican food. 🙂

Puerto Rican Pork Chops | Kitchen Gidget

Pork chops are simmered until fork tender in a savory tomato broth. If you prefer, you can substitute chicken fillets. Serve over rice with a green side salad for a complete meal (recipe for Puerto Rican Rice coming soon is now on the blog!). Happy New Year all!

Puerto Rican Pork Chops | Kitchen Gidget

Puerto Rican Pork Chops

 

Puerto Rican Pork Chops (Chuletas Guisadas: Stewed Pork Chops)

Puerto Rican Pork Chops | Kitchen Gidget

Puerto Rican Pork Chops

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Simple but flavorful Puerto Rican style pork chops simmered in a tomato broth.

Ingredients

  • 4 pork chops (any cut and thickness)
  • 1 packet Sazón, divided (I use Goya w/Coriander & Annatto/Culantro & Achiote)
  • 1/2 cup (4 ounces) canned tomato sauce
  • 2 tablespoons water
  • 1/2 red bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • Salt, pepper, garlic powder and adobo, to taste
  • Cooked rice, for serving

Instructions

  • Season pork chops generously with salt, pepper, garlic powder, adobo and half the packet of Sazón. In a large frying pan, brown chops on both sides in a tablespoon of oil.
  • Meanwhile, in a small bowl mix tomato sauce, water and remaining Sazón. Pour over pork chops. Add peppers and onions. Cover pan with lid, reduce heat to low and simmer until pork chops are fork tender. (This could take anywhere from 25-40 minutes, depending on the thickness of the chops.) Serve with Puerto Rican or white rice.
  • Did you make this recipe?

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    Aike

    Sunday 31st of January 2016

    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!

    Vivi

    Tuesday 2nd of April 2019

    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.

    Rebekah

    Sunday 31st of January 2016

    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!

    Hanna @ MakeFor365.com

    Sunday 12th of January 2014

    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! :D

    Rebekah | The Kitchen Gidget

    Sunday 12th of January 2014

    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 :-D

    Berta

    Saturday 11th of January 2014

    It's been decades since I've made these. Don't know why but hungry for them now! With PR rice of course!

    Linda Bogue

    Thursday 2nd of January 2014

    Flash and diffuser and a light meter have use camera in manual mode. Sorry Im old school!

    LFFL

    Thursday 2nd of January 2014

    Love the pork chop presentation there.