Chuletas guisadas puerto rican: Chuletas Guisadas (Easy Puerto Rican Stewed Pork Chops)

Posted by alexxlab
4 апреля, 2023
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Chuletas Guisadas (Easy Puerto Rican Stewed Pork Chops)

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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.

Ingredients

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

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.

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

These savory, tender Chuletas Guisadas (Puerto Rican Stewed Pork Chops) are cooked in a delicious sofrito tomato based sauce and then smothered with onions, peppers and cilantro. Makes the perfect sauce to serve along with a steaming bowl of rice!

These Chuletas Guisadas (Puerto Rican Stewed Pork Chops) are full of robust Latin, Puerto Rican flavor! Cooked in a delicious savory tomato sauce, smothered with onions, peppers and cooked to tender perfection!

If you have never tasted or made these Puerto Rican Pork Chops, you will soon realize that you need to add these to your recipe index!

These are initially quickly fried in very little oil and then briefly cooked in a sofrito tomato sauce. The sauce makes these pork chops excellent to be served alongside many popular rice dishes.

Of course I have my favorite rice dishes to serve these with!

Rice Dishes to Serve Beside Chuletas Guisadas

Arroz con Gandules (Pigeon Peas and Rice)

Puerto Rican Yellow Rice with Corn

Arroz Blanco (Puerto Rican White Rice)

Cilantro Lime Rice

You can also serve these alongside mashed potatoes and use the savory tomato sauce as gravy for the potatoes! Absolute yum!

The Best Cut Of Pork Chops to Use

Another plus, you can use any cut of chops you have! Although truthfully the best cut for this recipe is definitely ribeye or rib end pork chops.

The spices and tomato sauce adhere best to these and the slight fatty content creates the most flavorful chops for this recipe.

Cook these pork chops for 30 minutes and you will end up with the most succulent tender chops ever! Fall off the bone chops!

Ingredients

2 pounds pork chops (best with bone in)
3 tablespoons sofrito
1/3 tomato sauce
2 teaspoons white vinegar
1 teaspoon oregano
pimiento stuffed olives
1 lime, juiced
5 garlic cloves, minced
1 packet sazon
1 chicken bouillon
adobo, sprinkled
1 dried bay leaf
¼ teaspoon salt
handful fresh cilantro, chopped
1 onion, sliced
1 green, red or yellow pepper, seeded and julienned
2 cups water
oil

Marinade for Pork Chops

2 tablespoons oil
3 garlic cloves
½ tsp dried oregano

How to Cook Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

Make marinade: Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.

Rinse and Season Pork Chops: After rinsing pork chops under cool water, equally season each with the marinade. Followed by a sprinkle of adobo on each side.

Let the pork chops marinade for 15 minutes (or even overnight).

Heat a Large Skillet: Heat 2 tablespoons of oil in a large skillet over medium high heat.

When oil is hot, add the pork chops and fry on each side until golden brown.

Top with sofrito, sazon, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.

Add Water: Add the 2 cups of water, lower heat to medium low and cover. Cook for 30 minutes or until pork chops are soft and tender.

Cut Veggies: Cut peppers, onions and cilantro.

After 30 minutes, top the pork chops with the peppers and onions. Cook for 5 minutes or until veggies are to your liking.

Add Cilantro: Stir in cilantro and taste for seasoning. Sprinkle a little salt if needed.

Serve pork chops immediately.

Storing

If by some chance you happen to have any leftovers, simply place in a plastic container and refrigerate. Pork chops stay up to 4 days.

Can You Freeze Chuletas Guisadas?

If stored correctly, these pork chops will last for up to 3 months.

Simply add cooked pork chops without peppers and onions to a freezer plastic bag or container.

When ready to eat, simply defrost in the refrigerator and warm up in a skillet with half a cup of water. Top with fresh peppers and onions and cook until they are to your liking.

Can I Freeze RAW Pork Chops Already with Seasoning

Sure! You can add all the ingredients with pork chops and water to a freezer bag.

When ready to cook, defrost in refrigerator overnight or place frozen bag in a bowl with water on counter top to defrost for a few minutes.

Then pour all contents into a skillet over medium heat, cover and cook for 40 minutes to an hour.

Get the FREE Bundle of 47 Puerto Rican Recipes, click here→List of 47 Puerto Rican Recipes

▢ 2 lbs pork chops (preferably bone in) rinsed
▢ 3 tbsp sofrito
▢ ⅓ cup tomato sauce
▢ 3 tsp white vinegar
▢ 1 tsp dried oregano
▢ pimiento stuffed olives (however many you like)
▢ 1 lime juiced
▢ 5 garlic cloves minced
▢ 1 packet Sazon with Annatto
▢ 1 chicken bouillon
▢ adobo sprinkled on chops
▢ 1 dried bay leaf
▢ ¼ tsp salt
▢ handful fresh cilantro chopped
▢ 1 onion sliced
▢ 1 green, yellow or red bell pepper rinsed, seeded and cut in strips
▢ 2 cups water
▢ oil

Marinade for Pork Chops

▢ 2 garlic cloves
▢ ½ tsp dried oregano
▢ 2 tbsp oil vegetable, canola or olive oil

Marinade for Pork Chops

Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.

NOTE: If you do not have a mortar and pestle, minced garlic finely and combine with oregano and oil.
Season each pork chop with the marinade.
Sprinkle each pork chop on both sides with adobo.

Let the pork chops marinade for 15 minutes (or even overnight).
Heat 2 tablespoons of oil in a large skillet over medium high heat.
When oil is hot, add the pork chops and fry on each side until golden brown.
Top with sofrito, sazon, minced garlic, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.
Flip pork chops and cook for 5 minutes on medium low and cover with a lid.
After 5 minutes, add the 2 cups of water, keep heat on medium low and cover again. Cook for 30 minutes or until pork chops are soft and tender.