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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4(1-inch thick) boneless pork loin chops
- salt and ground black pepper to taste
- 2tablespoons garlic-infused olive oil
- 2tablespoons unsalted butter
- 1medium onion, sliced lengthwise
- 2cloves garlic, minced
- 2cups chopped tomatoes, with juices
- ½cup sliced poblano-stuffed green olives
- 1tablespoon capers, drained
- 1jalapeno pepper, seeded and sliced lengthwise
- 2dried bay leaves
- 2sprigs fresh thyme
- 2sprigs fresh Mexican oregano
- 2tablespoons chopped cilantro
- ½lime
Instructions
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.