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Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut)

Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut)

Traditional pipián verde takes patience, but this is a Tuesday night, and we’re not suffering for dinner. By blending toasted pepitas with fresh greens and a splash of broth, you get a nutty, vibrant Oaxacan-style sauce that tastes slow-cooked in the time it takes to sear a pork chop. The spinach is my mom-math shortcut for a deeply gorgeous green color without the extra prep.

María “Mari” Santiago
María “Mari” Santiago
Prep: 10 minutes
Cook: 15 minutes
4
easy
dinner
pork-chopspipian-verdeblender-sauceskillet-dinner+1

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Timeline

18 minutes
0m5m10m15m18m
Toast Pepitas
3m
Sear Chuletas
8m
Blend Pipián
4m
Fry Sauce
3m
Simmer & Finish
4m

Ingredients

  • 4 medium Bone-in pork chops (chuletas)(About 3/4-inch to 1-inch thick. You can also use boneless skinless chicken thighs if you prefer.)
  • 3/4 cup Raw pepitas (pumpkin seeds)(Hulled and unsalted.)
  • 4 medium Fresh tomatillos(Husked and rinsed. Bodega Mode: Swap for 3/4 cup jarred salsa verde.)
  • 2 cloves Garlic(Peeled.)
  • 1 whole Jalapeño or serrano chile(Stemmed. Remove seeds if you want it mild, but leave them if you want that gentle hum.)
  • 1 cup Fresh cilantro(Stems and all—don't throw away flavor!)
  • 2 handfuls Baby spinach(Our shortcut for a vibrant, emerald-green sauce.)
  • 1 cup Chicken or vegetable broth(Better Than Bouillon + water works perfectly here.)
  • 1 tablespoon Neutral oil(Avocado, canola, or whatever you use for searing.)
  • 1 whole Lime(Cut into wedges for serving.)
  • 1 teaspoon salt(Used for seasoning the pork chops and adjusting the flavor of the pipián sauce)
  • 1/2 teaspoon black pepper(Used for seasoning the pork chops before searing)

Instructions

  1. 1

    Get a large skillet medium-hot. Drop in 3/4 cup Raw pepitas (pumpkin seeds) dry (no oil!) and toast them. Keep them moving until they puff up and start popping like tiny green popcorn, about 3 minutes. Do not walk away to check your phone—they burn fast. Dump them directly into your blender.

    3 min

    Tip: Reserve a tiny pinch of the toasted seeds to sprinkle on top at the end for texture.

  2. 2

    In the same skillet, heat 1 tablespoon Neutral oil over medium-high. Season your 4 medium Bone-in pork chops (chuletas) aggressively on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Lay them in the skillet and sear for about 4 minutes per side until they have a beautiful, golden-brown crust. We want that fond (the crispy bits) stuck to the bottom of the pan.

    8 min

    Tip: Don't mess with them while they sear. Let the heat do the work.

  3. 3

    While the pork sizzles (mom math: multitasking!), build your pipián. Into the blender with the toasted pepitas, toss 4 medium Fresh tomatillos, 2 cloves Garlic, 1 whole Jalapeño or serrano chile, 1 cup Fresh cilantro, 2 handfuls Baby spinach, and 1 cup Chicken or vegetable broth. Blend on high until completely smooth and creamy. Taste it—then decide if it needs a pinch of salt. (If using jarred salsa or salty bouillon, you might not need much.)

    4 min

    Tip: If your blender is struggling, add an extra splash of broth or water to get things moving.

  4. 4

    Move the seared chuletas to a plate. Turn the skillet heat down to medium-low. Pour the green sauce directly into the skillet. It will sizzle, sputter, and fry in the pork drippings (this is where the magic happens!). Use a wooden spoon to scrape up all those savory brown bits from the bottom.

    3 min

    Tip: The sauce will thicken quickly because of the ground seeds. If it gets too thick, just whisk in a tablespoon of water.

  5. 5

    Nestle the pork chops (and any resting juices from the plate) back into the bubbling sauce. Let them simmer together for about 3-4 minutes until the pork is cooked through and the sauce coats the back of a spoon. Squeeze 1 whole Lime juice over the whole pan just before taking it off the heat to wake everything up.

    4 min

    Tip: Serve immediately. You'll want warm corn tortillas or rice to swipe up every drop of this sauce.

Chef's Notes

Pantry Mode: If you don't have fresh tomatillos, do not stress. I regularly make this by swapping the fresh tomatillos for 3/4 cup of whatever jarred bodega salsa verde I have in the fridge. The fresh spinach, cilantro, and freshly toasted pepitas will completely disguise the shortcut, making it taste scratch-made. We're about real flavor, real life here!

Frequently Asked Questions

How long does Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut) take to make?

Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut) takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut)?

The main ingredients are: Bone-in pork chops (chuletas), Raw pepitas (pumpkin seeds), Fresh tomatillos, Garlic, Jalapeño or serrano chile, Fresh cilantro, Baby spinach, Chicken or vegetable broth, Neutral oil, Lime, salt, black pepper.

What type of meal is Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut)?

Skillet Chuletas in 10-Minute Pipián Verde (Brooklyn Shortcut) is categorized as: dinner.