Chuletas de Puerco Entomatadas
La Olla en la Estufa: Weeknight Comida Casera
Drop half-inch bone-in chops into a cast-iron skillet, let the fat sizzle, and walk into any Tejano home on a Tuesday at dusk: you're hit with the intoxicating smell of pork fat, toasted cumin, and bubbling tomatoes. This is comida casera, where the trick to a quick weeknight braise tasting like it simmered all day is the fond. Don't you dare wash that skillet after searing the chops. Let the onions and tomatoes sweep up every sticky, caramelized bit of pork fat as the tomatoes blister into a rich gravy. Stack the warm flour tortillas close by.
Ingredients
- bone-in pork chops4 med
- kosher salt1 tsp
- black pepper1/2 tsp
- garlic powder1/2 tsp
- ground cumin1/4 tsp
- neutral oil1 tbsp
- white onion1 med
- serrano peppers2 med
- garlic3 med clove
- Roma tomatoes2 large
- Mexican hot style tomato sauce7 3/4 oz
- chicken broth1/2 cup
- Mexican oregano1/2 tsp
Method
- 01
Season and sear the pork chops to build a foundational crust.
Mix the salt, pepper, garlic powder, and cumin, and rub evenly over both sides of the dried chops. Heat the oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, then sear the chops undisturbed for 3 to 4 minutes per side until deeply browned. Transfer to a plate, leaving all the fat and browned bits in the pan.
- 02
Sauté the aromatics in the rendered pork fat to lift the pan fond.
Reduce the heat to medium. Toss the sliced onion and serrano peppers into the hot fat, cooking for 4 to 5 minutes while scraping the bottom of the skillet with a wooden spoon until the onions are soft and caramelized. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Build the entomatado sauce and bring it to a gentle simmer.
Stir in the diced tomatoes, Mexican tomato sauce, and chicken broth, then sprinkle the crushed oregano over the top. Bring the mixture to a gentle bubble and let it cook for 3 minutes so the fresh tomatoes begin to break down.
- 04
Braise the pork chops gently until tender and cooked through.
Nestle the pork chops and any resting juices back into the simmering sauce. Reduce the heat to low, cover the skillet tightly with a lid, and let them simmer for 8 to 10 minutes until the pork reaches an internal temperature of 145 degrees Fahrenheit.
- 05
Rest the meat in the sauce before serving alongside warm tortillas.
Remove the skillet from the heat and let the chops rest in the gravy for 3 minutes. Serve hot, spooning the rich, onion-laced tomato sauce generously over the pork.
Notes
Modify the heat level for sensitive palates without sacrificing authentic flavor.
If cooking for young children, leave the serrano pepper whole rather than slicing it. Prick it once with a knife and let it simmer in the sauce to perfume the gravy with a beautiful chili aroma minus the aggressive spice.
From Cook Tex-Mex.