How to make Pork Chops A La Veracruzana.
Ingredients: Serves 2-4
- 4 pork chops
- 1 small red or white onion sliced, then the slices quartered
- 1 small green pepper cut into strips
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 12 pitted green olives, quartered
- 1 small pickled jalapeño pepper, chopped
- 2 tablespoons liquid from the pickled jalapeños
- 2 cloves fresh garlic, minced or 1 teaspoon garlic paste
- 1 teaspoon dried oregano
- 2 teaspoons vegetable oil
- Salt or bouillon powder or paste to taste
- Heat the oil in a large non-stick sautee pan or skillet over medium heat.
- Place the pork chops in the pan in a single layer.
- Fry, turning once, until each side of the chops is slightly browned.
- If pork chops have a bit of nice fat on the edges, you won’t need as much oil, and maybe none at all.
- Remove the chops from the pan and keep warm.
- Add the sliced onion and green pepper to the pan and sautee, stirring often, until the onion has become translucent, but not brown.
- Return the chops to the pan.
- Add the tomatoes, olives, chopped jalapeño, jalapeño liquid, garlic and oregano.
- Cover the pan with a lid at an angle so that plenty of steam can evaporate.
- Let everything cook gently, stirring once in a while, for about 10 minutes.
- Add salt or bouillon powder/paste (vegetable or chicken work well) to taste and cook for 5 more minutes, until all the ingredients are well cooked.
- Serve with rice or cooked potatoes, if desired.