Easiest Way to Make Pork Chops In Green Chili Sauce

Pork Chops In Veracruz Sauce

Green chili salsa (recipe here).

Recipe Summary Pork Chops In Veracruz Sauce

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Ingredients | Pork Chops In Green Chili Sauce

4 (1-inch thick) boneless pork loin chops

salt and ground black pepper to taste

2 tablespoons garlic-infused olive oil

2 tablespoons unsalted butter

1 medium onion, sliced lengthwise

2 cloves garlic, minced

2 cups chopped tomatoes, with juices

½ cup sliced poblano-stuffed green olives

1 tablespoon capers, drained

1 jalapeno pepper, seeded and sliced lengthwise

2 dried bay leaves

2 sprigs fresh thyme

2 sprigs fresh Mexican oregano

2 tablespoons chopped cilantro

½ lime

Directions

Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.

Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.

Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.

Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.

Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Canned diced tomatoes may be used, but they will need to be drained.

Dried thyme and oregano may be substituted for fresh. Use about 1/2 teaspoon of each.

Info | Pork Chops In Green Chili Sauce

prep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Pork Chops In Veracruz Sauce

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