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El Paso Style Pork Chops




Source of Recipe


the web


List of Ingredients




1 jalapeno pepper, stemmed and thinly sliced
Hot: Do not remove seeds / Mild: remove seeds
1/2 cup to 1 cup finely chopped onion
2 thick, boneless, center cut pork chops, timed of fat
1 tablespoons oil
1 clove garlic, smashed
1 can crushed tomatoes in puree
(Or 1 can diced tomatoes and 1 tablespoon tomato puree)

Mashed potatoes made with chopped parsley

Recipe



1. Season pork chops with salt and pepper to taste.
2. Heat oil in skillet over medium-high heat. Sear pork chops on both sides, including browning edges of pork chops, about 3 minutes pre side. Transfer chops to plate and keep warm.
3. Reduce heat to medium and add onion, jalapeno and garlic to the skillet. Brown lightly, stirring frequently, about 3 minutes. Stir in tomatoes and season with salt and pepper to taste. Return chops to the skillet, on top of the sauce, cover and cook until chops are cooked through, about 5 minutes.
4. Spoon sauce on individual plates and top with pork chop.
Add a spoonful of mashed potatoes and your favorite vegetables.
Warm tortillas or warm crusty bread are needed to sop up the sauce!
Yield: 2 servings, but easily doubled or tripled