January is my reset month. After the holidays, I focus on eating clean—meals that feel lighter and nourishing, but still full of flavor. For me, clean eating has never meant boring food. It means simple, wholesome dishes that remind me of those meals my mom would cook for me back home.
This Pork Chops with Nopalitos and Salsa Verde is one of those meals. It’s naturally low carb, comforting, and packed with flavor. The salsa verde, made with tomatillos, garlic, cumin, and a spicy serrano pepper, adds just the right amount of heat and brightness. It’s bold, cozy, and so satisfying.
The nopalitos bring a subtle earthiness that pairs perfectly with the tender pork, making this dish feel both nourishing and nostalgic. Recipes like this help me stay on track with my January goals while still honoring the flavors I grew up with.
Clean eating can still taste like home—and this is proof.
What you need to make Pork Chops with Nopalitos and Salsa Verde
- Tomatillos. Husk removed and washed.
- Serrano Peppers. I used only one because they can pack a bunch of heat. You can also use jalapeño peppers.
- Garlic- Fresh always.
- Salt, pepper, cumin
- Pork Chops -I like to use center cut pork chops
- Onions- white onions please!
- Nopalitos- For this recipe I used jarred tender cactus. Rinse well if using.
Full recipe below.
Helpful Tips and Tricks
The key to making a tomatillo salsa without bitterness is to gently simmer the tomatillos just until they turn an olive-green color. If they burst open in the saucepan, the salsa can become bitter. It’s also important to let them cool slightly before blending, which helps keep the flavor bright and balanced.
I usually prefer to cook my own nopalitos, but for some reason the stores near me don’t always carry them. On days when I don’t feel like driving across town, jarred nopalitos are a total lifesaver. They save time and effort, and honestly—you won’t even notice the difference
Pork Chops with Nopalitos and Salsa Verde
Ingredients
- For the Salsa Verde
- 10 oz tomatillos, husks removed and washed
- 1 serrano pepper (add more if you like extra heat)
- 1 garlic clove
- ½ teaspoon ground cumin
- salt to taste
- For the Pork Chops
- Cooking oil
- 4 pork chops (about 1½ pounds), cut into 3–4 pieces each
- Salt and black pepper, to taste
- ½ onion, sliced
- 1 (15 oz) jar nopalitos, rinsed and drained
Instructions
- In a saucepan, add the tomatillos and serrano pepper. Cover with water and bring to a boil over medium-high heat. Once boiling, turn off the heat and let them sit in the hot water while you prepare the pork.
- Season the pork pieces generously with salt and pepper.
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Add the pork and cook until well browned on all sides.
- Add the sliced onion and cook until slightly tender. Stir in the nopalitos and cook for another minute to combine.
- Transfer the cooked tomatillos and serrano pepper to a blender. Add the garlic, cumin, and salt to taste. Blend until smooth, adding a little water if needed to reach your desired consistency. Taste and adjust seasoning.
- Pour the salsa verde into the skillet with the pork. Lower the heat, cover, and simmer for about 20 minutes, or until the pork is tender and cooked through.
- Serve warm with rice, beans, or warm tortillas. Enjoy!
