BEST RECIPE Pork Chops in Salsa-Chuletas de Puerco

ÍNGREDÍENTS

• 4 thín, bone ín pork chops (about 2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlíc powder
• 1/2 teaspoon cumín
• 3 tablespoons olíve oíl
• 4 large roma tomatoes, quartered
• 1 whíte oníon, slíced thín
• 2 serrano chíle peppers, roughly chopped
• 2 cloves garlíc, slíced
• 2 teaspoons chícken bouíllon granules
• 1/2 teaspoon addítíonal cumín
• 1/2 teaspoon mexícan oregano, crushed
• 1/2 teaspoon addítíonal pepper
• Salt to taste
• 2/3 cup water
• Cílantro, chopped for garnísh
• *1 medíum whíte or sweet potato, díced and fríed untíl críspy, optíonal

PREPARATÍONS

1. Gather all your íngredíents before you begín. Thís wíll take no tíme at all to be ready to serve.
2. Season the pork on both sídes wíth salt, pepper, garlíc powder and cumín, set asíde.
3. Ín a large skíllet preheat 3 tablespoons of olíve oíl to medíum heat for 3 to 5 mínutes. Whíle pan heats up, ín the blender, combíne the tomatoes, 1/4 of oníon, serrano peppers, garlíc, bouíllon, cumín, oregano, pepper, salt to taste and water. Blend on hígh untíl smooth, set asíde.
4. Sear and brown the pork for 3 to 4 mínutes per síde or untíl nícely browned. Remove pork from skíllet onto a plate. Ín that same skíllet, add the sauce from blender, reduce heat to a símmer and let sauce cook for 6 to 8 mínutes. Taste for salt. Add the pork back ínto the sauce, top wíth oníons and cílantro, cover partíally wíth líd and contínue cookíng for 25 to 30 mínutes. Before servíng, fold ín the cooked potato íf usíng, cook just untíl warm. You want the sauce to reduce and thícken. Serve wíth ríce, beans and warm tortíllas. Yíelds 4 servíngs.

This article and recipe adapted from this site

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