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.
- 4 pork chops (any cut and thickness)
- 1 teaspoon adobo seasoning
- 1 packet Sazón (optional)
- 2 teaspoons olive oil
- 1/4 cup sofrito
- 1/2 cup canned tomato sauce
- 1/4 cup water
- 1/2 large onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- Salt, pepper and garlic powder, to taste
- Hot white rice, for serving
- 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: 1
Amount 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.