Pork Chops in Veracruz Sauce recipe
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Ingredients
- 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
Nutrition Info
- 413.6 caloriescarbohydrate: 10 gcholesterol: 93.9 mgfat: 26.1 gfiber: 2.1 gprotein: 32.8 gsaturatedFat: 7.7 gservingSize: -sodium: 635.3 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Pork Chops in Veracruz Sauce
Directions
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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.