Chuleta Con Chile Verde Recipe
Pork Chop in a Chile Verde topped with crema, diced tomatoes, onions and jalapeno, on top of scrambled eggs.
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Ingredients
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Pork chops and marinade
Chile verde (sauce)
Scrambled eggs
Toppings and garnish
Method
Pork chops and marinade
- 1
Season chops
Pat pork chops dry with paper towels. In a small bowl combine 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp garlic powder. Rub both sides of each chop with the seasoning mixture and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).
- 2
Sear chops
Heat 1 tbs oil plus 1 tbs cooking oil (total 2 tbs) in a large skillet over medium-high heat until shimmering. Sear pork chops 3–4 minutes per side until deeply browned. Reduce heat to medium, cover and cook another 4–6 minutes until internal temperature reaches 140–145°F (60–63°C) for slightly pink center. Transfer chops to a plate and tent with foil to rest while you finish the sauce (they will finish cooking in the sauce).
Chile verde (sauce)
- 3
Roast tomatillos and chiles
Preheat broiler or prepare a hot skillet. On a sheet pan, place tomatillos (halved if large), whole jalapeños, quartered onion and unpeeled garlic cloves. Broil 6–8 minutes, turning once, until tomatillos are charred and softened and chiles blistered. Alternatively, char in a dry skillet over medium-high heat.
- 4
Blend sauce
Let roasted vegetables cool slightly. Peel garlic. Transfer tomatillos, jalapeños (stemmed and seeded if you prefer less heat), onion, garlic, 1/2 cup cilantro and 1 cup chicken broth to a blender. Add 1 tbs vegetable oil, 1 tsp kosher salt and 1/4 tsp black pepper. Blend until smooth but still slightly textured. Taste and adjust salt or add more cilantro for brightness.
- 5
Simmer chile verde
Pour blended chile verde into the skillet used for the pork (wipe excess fat if needed) and bring to a gentle simmer over medium heat. Add rested pork chops to the skillet, submerging partially in the sauce. Simmer uncovered 6–8 minutes, spooning sauce over the chops, until chops reach 145°F (63°C) and sauce thickens slightly. Remove chops and keep warm; return sauce to low heat.
Scrambled eggs
- 6
Whisk eggs
In a bowl whisk together 6 large eggs, 3 tbs whole milk, 3/4 tsp salt and 1/4 tsp black pepper until evenly combined and slightly frothy.
- 7
Cook eggs
Melt 1 tbs unsalted butter in a nonstick skillet over medium-low heat. Pour in eggs and let sit undisturbed 10–15 seconds. Using a spatula, gently pull the set edges toward the center, letting uncooked egg flow underneath. Continue folding slowly until eggs are soft, moist and slightly custardy, about 2–3 minutes total. Remove from heat while slightly underdone; they will finish carrying residual heat.
Toppings and assembly
- 8
Prep toppings
While eggs cook, combine diced tomatoes, 1/2 cup finely diced white onion, 1/2 chopped jalapeño and 2 tbs chopped cilantro in a small bowl. Stir lightly and set aside. Thin the crema with 1–2 tbs water or lime juice if desired so it can be drizzled.
- 9
- 10
Finish and serve
Top each chop with a spoonful of the tomato-onion-jalapeño mix, a drizzle of crema, and a sprinkle of additional chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the dish.