Pork Chops in HERDEZ® Salsa Verde

Sauté pork chops in mild salsa verde sprinkled with pomegranate seeds and pepitas for a light and festive Mexican dinner. Not only is it delicious, but also cooks up in no time—perfect for the holidays.

Recipe courtesy of: Yvette Marquez @MuyBuenoCooking



  • 4 (4 ounce)

    boneless pork chops

  • 1 1/2 cups

    HERDEZ® Salsa Verde

  • 1 tablespoon

    olive oil

  • 1/2 cup

    pomegranate seeds 

  • 1/4 cup

    dried roasted peptitas

  • Kosher salt

  • Ground black pepper

Print Recipe

Serves 4



  1. Sprinkle chops with salt and pepper.

  2. In a large skillet cook pork chops in hot oil over medium-high heat about 2 minutes on each side until browned.

  3. Add 1 1/2 cups salsa verde to skillet. Bring to a boil; reduce heat. Simmer, covered, 5 to 8 minutes or until chops are slightly pink in the centers (145 degrees F).

  4. Let stand for 3 minutes before slicing and serving.

  5. Sprinkle with pomegranate seeds and pepitas to serve.


DOÑA MARÍA® Mole Verde

A traditional mole made from pumpkin seeds and dried tomatillos.

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