Mexican Pork Chops with Chile Verde Sauce
Ingredients
The pork chops
-
1
pound
pork chops (4 thin-cut, bone-in pork chops)
-
1
tablespoon
oil (divided)
-
¼
teaspoon
salt
-
¼
teaspoon
powdered cumin
-
¼
teaspoon
chile powder
-
⅛
teaspoon
black pepper
The Chile Verde Sauce
-
¼
cup
chopped onion
-
1
clove
garlic, minced
-
½
cup
salsa verde (or 4 oz diced green chiles with liquid)
-
½
teaspoon
chicken base
-
1
tablespoon
oil
-
2
tablespoon
cilantro (optional)
-
Cotija cheese
for garnish
(or feta)
Instructions
- Remove pork chops from the refrigerator and let them come to room temperature for at least 20 minutes.
- Mix the seasoning rub ingredients together.
- Chop the onions, mince the garlic, and chop the cilantro if using.
- Rub oil over both sides of the pork chops and sprinkle with the seasoning rub, ensuring good adhesion.
- Heat a large pan over medium heat and add oil, swirling to coat.
- Cook the pork chops for 3 minutes on each side, then remove and tent with foil to keep warm.
- In the same pan, add onion and garlic, sautéing until translucent, about 1 minute.
- Add chicken base and stir in, then add salsa verde or green chiles and juices from the pork.
- Simmer the sauce until thickened, adjusting seasoning to taste.
- Serve each pork chop topped with the chile verde sauce and garnish with cilantro and Cotija cheese.
Nutrition Facts (estimated)
Servings
4
Calories
232
Total fat
17g
Total carbohydrates
3g
Total protein
15g
Sodium
352mg
Cholesterol
0mg
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