Chuletas en Salsa Verde (Salsa Verde Pork Chops), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Chuletas en Salsa Verde (Salsa Verde Pork Chops)

Cuisine: Mexican
Prep Time: 5 hours
Servings: 6-8 servings
Salsa verde, pork chops and a slow cooker are all you need to make a delicious dinner recipe tonight!

Most days we find ourselves too busy and in need of a delicious home-cooked meal without spending too much time in the kitchen. I was lucky enough to grow up with two parents that pitched in with the family cooking, so we rarely ate out. I like to think that I picked up my quick thinking when it comes to preparing meals because of my parents. Simple, fresh ingredients and a little prep time, and you will have that tasty home-cooked meal ready for any night of the week. The slow cooker or crock pot is a great tool for this purpose: no-fuss meals that satisfy that slow-cooked flavor we love. A surprise ingredient in the salsa verde is a Granny Smith or green apple. It pairs very well with the tart tomatillos and adds just a hint of sweetness to the salsa.

Ingredients

  • 2 1/2 pounds ribeye pork chops boneless
  • salt and pepper to taste
  • garlic powder to taste
  • cumin I used cumin seeds and crushed them in a mortar before adding to recipe
  • 1/3 cup water
  • 1 pound tomatillos peeled, washed and chopped
  • 1 white or sweet onion sliced thin
  • 2 serrano or jalapeño peppers diced
  • 1 small Granny Smith apple diced
  • 1/3 cup cilantro chopped; plus more for garnish
  • 2 tablespoons olive oil
  • Green onion slices for garnish

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Directions

  1. Season the pork lightly, on both sides, with salt, pepper, garlic powder and cumin. Add the 1/3 cup water to the bottom of slow cooker. Layer in the pork chops.
  2. In a bowl, combine all your chopped ingredients. Drizzle with olive oil, season with salt and pepper to taste. Add all to slow cooker on top of pork.
  3. Cook on high for 4 hours without stirring. The tomatillos will release a lot of liquid, so no worries about running low on liquid. At this time, you want to carefully remove the pork from the slow cooker. You can blend the salsa with a handheld blender or you can use a regular blender.
  4. Blend in batches and add back into slow cooker. If using the regular blender, please hold lid down using a heavy kitchen towel while blending. It will be extremely hot. Taste salsa for spices and reseason to your liking. Cook for 1 more hour on high.

Chef Notes

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I always try to keep fresh ingredients, such as tomatillos, tomatoes, onions, hot peppers, garlic and cilantro on hand. I use them in a variety of recipes throughout the week, so there’s no chance of them going bad.

  100_9756 I have to admit that, on occasion, I have added half-frozen cuts of meat to the slow cooker. I prefer the meat to be completely defrosted, but in a pinch, if you cook it long enough, the meal comes out tasty! 100_9767 I cook a batch of rice about once a week and keep it stored in an airtight container in the coldest part of the refrigerator. To reheat, add a drizzle of water, cover with plastic wrap and steam for a few minutes in the microwave. 100_9765

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