Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)
Chuletas de Cerdo a la Criolla are pork chops in creole sauce: seared chops simmered with onion, pepper, tomato and mild spices until the sauce turns silky. Brown the meat first for flavor, then finish gently so the chops stay juicy. Spoon plenty of sauce over rice.
At a glance
Time: about 45 min · 4 chops · Difficulty: easy · ≈ 480 kcal per chop
Chuletas de Cerdo a la Criolla are pork chops in creole sauce: seared chops simmered with onion, pepper, tomato and mild spices until the sauce turns silky. Brown the meat first for flavor, then finish gently so the chops stay juicy. Spoon plenty of sauce over rice.
Ingredients
- 4 Pork Chops
- 2 tablespoons Vegetable Oil
- 3 Cloves Crushed Garlic
- Melted Mustard
- 1 tablespoon Ground Cumin
- 3 diced Tomato
- 2 sliced Onions
- 1/4 cup Cilantro
- To taste Salt
- To taste Black Pepper
Steps
- Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.
- Refrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.
- In a large skillet, heat the oil over medium heat. Place the pork chops into the skillet and cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.
- Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed. Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning. Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Di
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Time and temperature
Sear: 3–4 min per side · simmer in sauce: 15–25 min medium-low
Nutrition
480 kcal · Protein 36 g · Fat 28 g · Carbs 18 g
1 chop with sauce (estimate)
Substitutes
- Bone-in chops → boneless (shorter simmer)
- Fresh tomato → crushed canned
- Bell pepper → aji dulce if available
- Rice side → plantains
Storage
2–3 days refrigerated. Reheat covered with a splash of water. Freeze sauce and chops up to 1 month.
FAQ
- How do I keep chops tender?
- Do not boil hard. Pork chops in creole sauce want a gentle simmer after the sear.
- Is creole sauce very spicy?
- Usually savory-sweet with mild heat. Add chili to Chuletas de Cerdo a la Criolla if you want more kick.
- Can I use chicken?
- Yes—thighs work; shorten the simmer and check doneness.
- What sides work best?
- White rice, tostones or a simple salad to cut the richness.