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Gollita’s Mexican Pork Chops with Tomato Sauce & Caramelized Onions

Gollita pork chops Mexican recipe onions and tomatoes

This Mexican pork chops recipe—a Familia Kitchen community favorite—was sent in by Brian Quaid of Chicago. He learned how to make these chuletas from his mother in law, Gregoria González—called “Gollita” by all, and one of our favorite Mexican abuela cocineras. Gollita loves to cook and teach her family to make her traditional Mexican recipes—and one of her best students is Brian. At family fiestas, he parks himself in her kitchen, watching Gollita add a little this, a little that—to make sure he masters her family-famous recipes.

These sweet and savory pork chops are one of Gollita’s most-requested meals: a go-to dinner favorite when all her kids and grandkids come over. Gollita grew up in San Luis Potosí, Mexico, and learned to cook from her mother, who was a great cook. Gollita lives close to Brian and daughter Ana in Illinois. She takes pride in passing on her family-famous recipes to the next generation—so they can cook their way home, too.

Watch one of favorite food bloggers Belqui of Belqui’s Twist, make this dish—one of the most popular recipes at Familia Kitchen.

This dish kicks off a Familia Kitchen series we’ll call—at Brian’s suggestion—“Guero Corner.” Today, Brian walks us though how he learned to make Gollita’s authentic Mexican chuletas simmered in a rich, stewy tomato sauce and caramelized onions. Cumin adds just the right amount of smoky flavor. His one tweak is using slightly less tomato sauce, reducing the amount from 30 oz to 20 oz, so that the chops are a little bit less saucy and more texturized.

If you like this recipe, check out more recipes from Gollita’s family: her daughter Sagra’s shrimp, cucumber and chiles ceviche, her daughter Gracie’s chilaquiles verdes, her daughter Ana’s nopales with pickled jalapeñosher sister Nata’s pozole rojo, and—last but the opposite of least—her Familia Kitchen Recipe Contest-winning Gollita’s essential guacamole!

Ready to Make These Easy & Delicioso Mexican Pork Chops?

Gollita’s Mexican Pork Chops With Tomato Sauce and Caramelized Onions

3 from 11 votes
Recipe by Gollita González Cuisine: Mexican
Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 6 6 pork chops, bone-in

  • 2 Tbsp 2 adobo or any all-purpose seasoning salt

  • 1 Tbsp 1 garlic powder

  • 1 Tbsp. 1 onion powder

  • 1 Tbsp 1 cumin

  • 1 twist 1 black pepper, freshly ground

  • 1 pinch 1 salt

  • 2 Tbsp 2 canola oil

  • 1 1 white onion, large, chopped

  • 20 oz 20 tomato sauce

  • 1 Tbsp 1 sugar

Directions

  • Blend spices in a bowl and generously season both sides of chops.
  • Add canola oil to a pan on medium-high heat. When the oil is shimmering, add pork chops—in batches if you need to, so as not to crowd.
  • Brown the pork chops, about 3 to 4 minutes on each side.
  • Add the onions, stirring them on and around the porkchops. Sauté for 2 to 3 minutes.
  • Add the tomato sauce and sugar. Stir, cover and simmer for about 5 minutes, on medium heat.
  • Serve with warm corn tortillas, freshly sliced avocado, black beans, Mexican rice, hot sauce and your favorite salsa.

Notes

  • His mother-in-law Gollita’s original recipe calls for 30 oz of tomato sauce, but Brian recommends using a little bit less: “closer to 20 oz”—so we updated this recipe.
Porkchops Mexican Gollita
Here are the spices that Brian uses on the pork chops.
Gollita porkchops tomato onion
Simmer the chuletas in the tangy-sweet tomato sauce and caramelized onions for a good 5 minutes to let the flavors deepen.
These familyl-famous pork chops with onions in a cumin-and-adobe-spiced tomato sauce is done!
Quaid Family
Everyone in the Quaid–González familia loves Gollita’s porkchops. From left, Gael, Bowie, Brian and Ana.

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Suggestions and questions from our readers

  1. Brian, this recipe sounds delicious! I love that you get to learn all of Ana’s mom’s recipes in her own kitchen. What a great way to pass on the family traditions to the boys!

    1. They truly, truly are. This recipe turns regular-ole porkchops for dinner into a memorable meal. Plus, they are easy and fast to make. It’s the use of the tomato sauce: it gets tangy, so sweet and caramelized.