A Mexican inspired dish with pork, tomatoes, oregano, and onion.
Mexican inspired, universally enjoyed
Pork Chops in Red sauce was first introduced to me by its Spanish name, Chuletas de Puerco en salsa roja. My mother used to make the meal, and I think she learned it while she was an exchange student in Mexico.
I’ve since adapted it and used it as a high protein diet meal. When combined with the red sauce, yellow rice, and refried beans, it makes for a hearty and satisfying meal.
While you can use a knife, the pork is fall-apart tender. Â This makes it really easy to get a big fork full of meat, rice, sauce, and beans. Â
A quick 30 minute meal
Pork Chops in Red Sauce are easily prepared on a weeknight in around 30 minutes. The recipe itself is astoundingly simple and short. The pork chops can be prepared thawed or frozen, and the sauce can be as simple or complex as you like.  Most of the 30 minutes is spent waiting for the rice cooker and pressure cooker to cook the pork chops. You’re really only involved for the length of time it takes to blend the sauce and prep the pressure cooker.
Garden fresh vegetables and herbs
Another thing I love about this meal is how rich it is in vegetables.  As written the recipe calls for tomatoes, oregano, onions and garlic.  For a different flavor you can also substitute the oregano for basil or thyme, or add all three.  Growing onions and garlic may be a bit involved, but anyone with a vegetable garden is probably growing tomatoes and at least one of those herbs.
Since this meal is Mexican themed, you can also add spicy or sweet peppers. I used a dried sweet pepper from my garden during the pressure cooking. Fresh peppers should be blended in with the tomato.
For a healthier alternative to refried beans, you can serve pinto or black beans. If you want to keep the meal garden fresh, you can even use green beans.  I found refried beans to be tasty and easy though.
To blend or not to blend
I blended the sauce in this recipe, because I wanted to create a simple thin red sauce. Â If you want to save time, or just prefer a chunkier sauce, you can leave it unblended.Â
If you’d like the blended texture without actually having to blend, you can buy tomato puree and mix with dried spices instead of fresh. The texture will be a little different, but still satisfying.
Pork Chops in Red Sauce Slow cooking method
If time isn’t a concern, this meal can be slow cooked.  Simply follow the recipe, but instead of pressure cooking, cook in a slow cooker on high for 4 hours or 6-8 hours on low.
To be honest, pressure cooking this meal is so easy, the only reason I wouldn’t pressure cook it is if I didn’t own a pressure cooker.
Let’s make Pork Chops in Red Sauce
First, let’s prepare the sauce. Add the tomatoes, oregano, and onion, and spices together in a food processor or blender.  Blend until well pureed and blended.
Salt and pepper both sides of the pork chops. Lay them out in a pressure cooker.
Add the blended sauce over the pork chops in the pressure cooker. If using a dried sweet pepper, add it now too.  Pressure cook on high for 10 minutes for thawed pork chops, or 17 minutes for frozen pork chops. Allow it to naturally release for 10 minutes.
While it cooks and releases, you can prepare some rice and beans on the side. I use a pre-seasoned bag of yellow rice.
When the pressure cooker and rice are ready, layer your plate with rice, then pork chop, then sauce, and scoop the refried beans on the side.
Enjoy 🙂
Recipe for Pork Chops In Red Sauce
Pork Chops in Red Sauce
Equipment
- 1 Pressure Cooker (or slow cooker)
- 1 Food processor (or blender)
Ingredients
- 4 Pork Chops
- 16 oz Whole Peeled tomatoes
- 1 Onion
- 20-30 Leaves Fresh Oregano
- 1 Dried sweet pepper (or use some fresh peppers)
- 1 tsp Paprika
- 1 tsp Dried Parsley
- 1 tsp cumin
- salt and pepper to taste
Instructions
- Add the tomatoes, oregano, and onion, and spices together in a food processor or blender. Blend until well pureed and blended.
- Salt and pepper both sides of the pork chops. Lay them out in a pressure cooker.
- Add the blended sauce over the pork chops in the pressure cooker. If using a dried sweet pepper, add it now too. Pressure cook on high for 10 minutes for thawed pork chops, or 17 minutes for frozen pork chops. Allow it to naturally release for 10 minutes.
- When the pressure cooker and rice are ready, layer your plate with rice, then pork chop, then sauce, and scoop the refried beans on the side.
