Today I’m sharing a super easy and flavor-packed Puerto Rican classic: Chuletas Guisadas, in English they are called stewed pork chops. This is one of my husband’s absolute favorite!
If you grew up eating Puerto Rican food, you already know… the caldito (that rich, savory sauce) is EVERYTHING. And if you didn’t grow up with it, don’t worry, you’re about to fall in love.
What Are Chuletas Guisadas?
Chuletas guisadas are pork chops that are seasoned, lightly browned, and then slowly simmered in a tomato-based sauce with vegetables and herbs until they’re fall-apart tender. It’s typically paired with white rice and a little sliver of avocado, but you sometimes I make it with yellow rice and beans 🤗.
Ingredients You’ll Need
For the pork chops:
- 4 assorted-cut pork chops
- 3 tablespoons white vinegar
- 1 tablespoon oregano
- 1 teaspoon adobo
- 1 teaspoon black pepper
For the stew:
- Oil (I used a little achiote oil, but regular oil works too)
- 1 onion, chopped
- 1 tablespoon minced garlic
- 2 heaping tablespoons sofrito
- 1 (8 oz) can tomato sauce
- 3 cups water
- 1 tablespoon diced pimentos
- 3 medium potatoes, peeled and chopped
- 2 carrots, sliced
- ¼ teaspoon turmeric
- ¼ teaspoon oregano
- About ¼ teaspoon sazón (optional)
- Fresh cilantro (a generous handful)
How to Make Chuletas Guisadas
1. Marinate the Pork Chops
Add the pork chops to a bowl and season with white vinegar, oregano, adobo, black pepper, and a little love. Mix everything well so the pork is fully coated.
Cover and let marinate for 30–45 minutes. You can also marinate overnight in the refrigerator if you’re planning ahead.
2. Brown the Pork Chops
Heat a Dutch oven or large pot with a lid over medium to medium-high heat. Add a bit of oil and brown the pork chops in batches, about 2 minutes per side.
This step locks in flavor, so don’t skip it! Once browned, remove the pork chops and set them aside.
3. Sauté the Veggies
Lower the heat slightly and add the chopped onion, minced garlic, and sofrito to the pot. Sauté for 3–4 minutes, just until the onions are soft and fragrant.
At this point, your kitchen is already going to smell amazing.
4. Build the Sauce
Stir in the tomato sauce and water, then add the diced pimentos, potatoes, and carrots.
Season with turmeric, oregano, and sazón (if using). Give everything a good stir—this sauce is about to be the boss.
5. Add the Pork Back In
Return the pork chops (and any leftover marinade) to the pot. Make sure they’re nicely submerged in that beautiful sauce.
Turn the heat up just until it comes to a simmer. Let it simmer uncovered for about 10 minutes.
6. Cover & Simmer
Cover the pot, reduce the heat to medium-low, and let everything simmer for 45 minutes to 1 hour. Check on it occasionally and give it a gentle stir.
About 7 minutes before it’s done, add a big bunch of fresh cilantro right into the broth for that fresh, herby flavor.
7. Thicken the Sauce
Once the pork is tender, turn off the heat. Scoop out a few soft potatoes, mash them, and stir them back into the stew.
This naturally thickens the sauce.
Serving Suggestions
These chuletas guisadas are incredible served with:
- White rice or arroz con habichuelas
- Tostones or maduros
- A simple side salad
And don’t forget—extra sauce on the rice is required.
The pork chops come out so tender, the veggies are perfectly cooked, and that caldito? Full of bold, comforting Puerto Rican flavor.
Now it’s your turn, my friend. Give this recipe a try and let me know how it turns out for you.
Thank you so much for being here!
💖 Yessi
Puerto Rican Chuletas Guisadas (Stewed Pork chops)
Equipment
- 1 Deep pot or Dutch Oven
Ingredients
Marinade
- 4 assorted-cut pork chops
- 3 tablespoons white vinegar
- 1 tablespoon oregano
- 1 teaspoon adobo
- 1 teaspoon black pepper
Stew
- 1 tbsp Oil I used a little achiote oil, but regular oil works too
- 1 onion chopped
- 1 tablespoon minced garlic
- 2 heaping tablespoons sofrito
- 1 8 oz can tomato sauce
- 3 cups water
- 1 tablespoon diced pimentos
- 3 medium potatoes peeled and chopped
- 2 carrots sliced
- ¼ teaspoon turmeric
- ¼ teaspoon oregano
- About ¼ teaspoon sazón optional
- Fresh cilantro a generous handful
Instructions
- Season pork chops with white vinegar, oregano, adobo, and black pepper. Mix well, cover, and marinate for 30–45 minutes or overnight in the refrigerator.
- Heat oil in a Dutch oven over medium-high heat. Brown pork chops for about 2 minutes per side, working in batches. Remove and set aside.
- Reduce heat slightly. Add onion, garlic, and sofrito. Sauté for 3–4 minutes until softened and fragrant.
- Stir in tomato sauce and water. Add pimentos, potatoes, carrots, turmeric, oregano, and sazón (if using). Mix well.
- Return pork chops and any remaining marinade to the pot. Bring to a simmer and cook uncovered for 10 minutes.
- Taste the broth and add salt if needed.
- Cover, reduce heat to medium-low, and simmer for 45 minutes to 1 hour, stirring occasionally. Add a generous bunch of fresh cilantro during the last 7 minutes.
- Remove a few tender potatoes, mash them, and stir them back into the sauce.
- Serve hot with white or yellow rice.
