Wes' Pork Chops with Verde Salsa Recipe - Allrecipes.com
Wes' Pork Chops with Verde Salsa Recipe
  • READY IN 35 mins

Wes' Pork Chops with Verde Salsa

Recipe by  

"Moist and tender pork chops are served over lots of fluffy rice to catch the zesty salsa verde sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a medium saucepan, bring 4 cups of water to boil. Add rice, stir with a fork to ensure rice is level and covered in water. Cover and reduce heat to low and allow to simmer for about 20 minutes. (As a quicker option, 2 cups of white instant rice prepared according to directions).
  2. Heat 4 tablespoons of olive oil in a large skillet.
  3. Once olive oil is heated place onion slices across the bottom of the skillet.
  4. Season pork chops with the garlic salt and pepper.
  5. Place pork chops over onions and cover skillet with a lid.
  6. Cook for 20 minutes.
  7. Pour HERDEZ® Salsa Verde over pork chops and simmer for 5 minutes.
  8. Serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins

Footnotes

  • Additional ideas:
  • If skillet is too small, a smaller skillet may be used cooking two pork chops at a time, using 1/2 of the original ingredients.
  • For a more colorful dish, slice 1/2 of a red bell pepper and 1/2 yellow bell pepper vertically in 1/4 inch slices. Place peppers in skillet with onions and pork chops. Cook as directed.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2012

Simple, quick and just the right amount of kick. The mixture of carmalized onion and the green salsa was so good! Sharing this recipe!

 
Most Helpful Critical Review
May 18, 2011

The Salsa Verde added a tangy twist to the dish that my family really liked. I would recommend adding red and/or green peppers to make it look more colorful like it suggested.

 

10 Ratings

Sep 17, 2011

I had a great idea with this one! I cooked the pork, adding a bit of water (1/2 c. at most) which got up all the brown bits and made a nice broth. Iadded some cumin to the pork to spice it up a bit, as I was afraid it would be bland. Then, right before the pork was done, I added about a 1/3 cup of sour cream and served it over white rice, just as suggested. WOW! It was good!

 
Jun 13, 2012

Emmm, good stuff. Quick & easy.

 
May 08, 2012

Unfortunately we faliled to look at the sodium content in the salsa verde before using it! The one recommended in the recipe has a very high sodium content. We aren't watching our sodium, but felt that using the whole jar (4000)mg was too much for us in one meal!!!

 
Apr 26, 2012

This was very good! I had some packets of Sazon Goya con culantro y achiote (coriander and annatto). I sprinkled one packet on one side of the chops and another packet on the other side. I didn't use the recommended garlic salt and pepper, but am sure that is tasty too. I covered up the chops, since it was still early in the day and stuck them back in the fridge till din din time. Followed the directions exactly and my famly swooned. Thanks for a yummy and versatile quick dish!

 
Mar 21, 2012

Love how the onions carmelize and mix with the salsa verde. Very tasty, and easy to make variations with other types of toppings. (Regular tomato sauce also tastes great).

 
Jul 16, 2013

I thought this tasted decent, or as good as any pork chop recipe that one might cook in a crock pot. I only had to cook the pork chops for 15 minutes and then once I added the sauce about 3 minutes. I also just made my rice in a rice cooker to save time. I have always liked salsa verde, and considered it mild, but in this recipe or the sauce does have quite bit of a heat kick to it. The pork chops also make it a tad oily as I am used to using it more as a condiment or dip. Was interesting to try in a different manner anyhow. ty

 

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Nutrition

  • Calories
  • 755 kcal
  • 38%
  • Carbohydrates
  • 80.8 g
  • 26%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 1678 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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