South of the Border Braised Pork Chops
2 boneless pork chops, about an inch thick
8 ounces tomatillo salsa (I used the Fronterra brand)
Fresh cut corn kernels from four ears of corn
1 cup chicken stock
2 teaspoons of olive oil
Salt and pepper, to taste
Pour olive oil into frying pan with high sides. Turn burner to medium high and heat oil until hot. Sprinkle pork chops with salt and pepper. Place in hot oil and sear, about 3 minutes per side. Pour in chicken stock, scraping up any browned bits with a wooden spatula. Stir in salsa. Simmer on low for about an hour with frying pan partially covered; turn pork chops over after 30 minutes and stir occasionally. Add corn kernels. Simmer for another 30 minutes; turn pork chops over after 15 minutes and stir occasionally. Uncover the frying pan, turn up the heat slightly and reduce the liquid for about 15 minutes stirring frequently (the salsa should be fairly thick). Serve immediately with margaritas on the rocks.
You gotta love any recipe that ends with "serve immediately with margaritas on the rocks." :)
ReplyDeleteThe Discover Richmond section in last Sunday's T-D provides Mr. Tartan and I with many new ideas for dining. We will have to schedule something soon, perhaps before a tour! :)