Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

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What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

1. Pork chops – How quickly the dish cooks depends on the thickness of your pork chops. I prefer thinly cut chops because they’re cheaper and cook faster. But you do you.
2. Sofrito – This robust flavor base adds complexity to every dish.
3. Tomato Sauce and Chicken Broth – are the foundation of your sauce.
4. Onions, Peppers, and Garlic – Add bulk to your dish and help flavor the sauce.
5. Vinegar and Olives– Add a briny brightness that helps cut through the fattiness of the pork.
6. Adobo, Sazon, Oregano, and Bay Leaf – these spices quickly build layers of flavor in your sauce and pork chops.

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.

Servings: 4 servings

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Ingredients

1. 3 Tbsp olive oil, divided
2. 2 lbs thinly cut pork chops, bone-in
3. 2 tsp adobo*
4. 6 Tbsp sofrito
5. 1 Tbsp minced garlic
6. 8 oz tomato sauce
7. 1 Tbsp white distilled vinegar
8. 1 1/2 tsp sazón* (1 packet)
9. 2 cups chicken broth
10. 1/4 cup Pimento-stuffed green olives, sliced*
11. 2 tsp oregano
12. 1 bay leaf
13. 1 onion, sliced in 1/4 inch half moons
14. 1 bell pepper, sliced into 1/4-inch strips
15. 1/4  cup fresh cilantro leaves

Instructions 

1. Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
2. Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
3. Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
4. Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
5. Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
6. Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
7. Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Notes

*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
 
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
 
*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving Calories: 516kcal Carbohydrates: 11g Protein: 52g Fat: 29g Sodium: 1121mg Fiber: 3g

How to Make Chuletas Guisadas – Step by Step Photos

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Recipe by Cook Good Recipes