These pork chops a la Mexicana are swimming in flavor. Juicy, pan-fried chops simmered in a fresh tomato and chile sauce make for a meal that is simple, comforting, and full of bold taste. It is one of my husband’s absolute favorite meals and I can see why!
Also known as chuletas a la Mexicana, this dish is made with bone-in pork chops which help the meat stay juicy and tender. First, the chops get a nice golden sear in hot oil. Then they simmer in a sauce made from sautéed onion, jalapeño, garlic, fresh roma tomatoes, and plenty of cilantro.
What makes this dish really shine is how all those ingredients cook together in the same pot. After browning the pork, I use the same pan to cook the vegetables, scraping up all the flavorful bits left behind. The tomatoes break down into a chunky sauce that soaks into every bite of the pork chops. It is a little spicy, super savory, and totally satisfying.
Right before serving, I stir in a handful of chopped cilantro for a burst of freshness. If you like more heat, feel free to add extra jalapeño or toss in a serrano pepper.
This meal is perfect with a side of rice and beans, but honestly, the pork chops are the star. It is a simple recipe that always impresses and makes the whole house smell amazing. Whether you are cooking for your family or trying something new, pork chops a la Mexicana are a delicious and easy choice.
Pork Chops a la Mexicana
These amazing pork chops a la Mexicana are juicy and full of flavor.
Ingredients
- 3 lbs thin pork chops bone in
- salt to taste
- ground black pepper to taste
- 2 tbs olive oil plus more as needed
- 1/2 onion diced
- 1 jalapeno chopped
- 3 cloves garlic minced
- 8 roma tomatoes chopped
- 1 bunch of cilantro chopped
Instructions
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Dry the pork chops well with a paper towel. Season both sides with salt and pepper.
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Heat a large pot over medium heat and add 2 tablespoons of oil.
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Once hot, add 2–3 pork chops at a time and fry for a few minutes until golden. Flip and cook the other side until golden. Remove to a plate.
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Add more oil as needed and repeat with the rest of the chops.
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Once all pork chops are cooked, add the diced onion and chopped jalapeño to the same pot. Cook for a few minutes while stirring and scraping up the browned bits from the bottom.
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Add the minced garlic and cook for 1 minute. Then stir in the chopped tomatoes and cook for about 5 minutes.
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Return the pork chops to the pot, reduce heat to medium-low, and let everything simmer together for about 10 minutes.
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Stir in the chopped cilantro at the end. Serve and enjoy!