Wes' Pork Chops with Verde Salsa

Wes' Pork Chops with Verde Salsa

9

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

35 m servings 755 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 80.8g
  • 26%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1678 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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(R) Salsa Verde over pork chops and simmer for 5 minutes.
  8. Serve.

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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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

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.

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.

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

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 ...

Emmm, good stuff. Quick & easy.

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 ...

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 di...

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).

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 minu...

Very good! I cooked mine (bone in pork chops) in the crockpot and they were very tasty! Made great leftovers for burritos!