Pork Chops and Chile

Pork Chops and Chile

1
SusieQ 5

"My stepfather makes this, and it is my favorite food when we visit. Serve it with beans and Spanish rice and you've got one of the best meals I've ever eaten. Serve with warm tortillas."

Ingredients

1 h 5 m servings 319 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
  2. Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.

Footnotes

  • Cook's Note:
  • Remove a little salsa for eating with chips before pouring over the pork.
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Reviews

1
  1. 2 Ratings

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Yummy! Such a wonderful flavor with minimal effort. And inexpensive! There is some kick to it with the pepper, so this isn't one of those recipes where you don't notice it. Just a warning to tho...