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Pork Chops in Veracruz Sauce

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Pork Chops in Veracruz Sauce



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
  • Methods :

  • Step 1

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

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

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

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