Can I use bone-in pork chops instead of boneless?

Yes, bone-in chops work well and may add extra flavor. Increase simmering time by 3–5 minutes to ensure they cook through, as they are typically thicker.

What's the difference between guajillo and chile de árbol peppers?

Guajillo peppers are milder, fruity, and deeper in color; chile de árbol peppers are smaller, spicier, and more grassy. Together they create balanced heat and complexity.

How do I know when the pork chops are done?

Pork is safely cooked at 145°F (63°C) internal temperature. They should be tender and no longer pink in the center when cut.

Can I make the salsa ahead of time?

Yes, prepare and refrigerate the salsa up to 2 days ahead. Reheat it gently before adding the seared pork chops and simmering.

What should I serve this with?

Rice is traditional and pairs perfectly. You can also serve with warm tortillas, beans, or sautéed greens.

Pork Chops in Red Chile Salsa

Name: Pork Chops in Red Chile Salsa
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 thick-cut boneless pork chops (about 1.5 lbs); salt, to taste; black pepper, to taste; 1 tbsp cooking oil; 9-10 tomatillos; 2 cloves garlic; 2 guajillo peppers; 4 chile de árbol peppers; 1 tbsp chicken bouillon powder; 1/4 tsp ground cumin; 1/4 tsp dried oregano; 1 1/4 cups water, divided; 1/4 white onion, sliced

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Pork Chops in Red Chile Salsa | CookOS

Ingredients

4 thick-cut boneless pork chops (about 1.5 lbs)
salt, to taste
black pepper, to taste
1 tbsp cooking oil
9-10 tomatillos
2 cloves garlic
2 guajillo peppers
4 chile de árbol peppers
1 tbsp chicken bouillon powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1 1/4 cups water, divided
1/4 white onion, sliced

13 Ingredients

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Instructions

1
Season pork chops generously on both sides with salt and pepper.
2
Heat cooking oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown.
3
While the pork chops sear, place the tomatillos and garlic cloves in a separate dry skillet or comal. Char for 8-10 minutes, turning occasionally.
4
Remove the garlic from the skillet once it's lightly charred to prevent it from burning. Continue charring the tomatillos until they are blistered on all sides.
5
Remove the stems and seeds from the guajillo peppers.
6
Add the deseeded guajillo peppers and the chile de árbol peppers to the skillet with the tomatillos. Toast for about 1 minute until fragrant, being careful not to burn them.
7
In a small bowl, combine the chicken bouillon powder, ground cumin, and dried oregano.
8
To a blender, add the toasted guajillo peppers, chile de árbol, charred garlic, and 1/2 cup of water. Blend until smooth.
9
Add the charred tomatillos, the seasoning mixture, and the remaining 3/4 cup of water to the blender. Blend again until the salsa is well combined.
10
Once the pork chops are seared, remove them from the skillet and set aside. Add the sliced onion to the same skillet and cook for 3-4 minutes until softened.
11
Return the seared pork chops to the skillet with the onions. Pour the blended salsa over the chops.
12
Season the salsa with additional salt if needed. Bring to a simmer over medium-low heat, then cover and cook for 10-15 minutes, or until the pork chops are cooked through.
13
Serve the pork chops hot, smothered in the red chile salsa, with a side of Mexican rice.