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Ingredients
Pork Chop Marinade
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 1/4 tsp Salt
- 3/4 tsp Black Pepper
- 4 Pork Loins/Chops Boneless. About 1″ thick
- 3/4 C Flour
- 2 Tb Olive Oil
Green Chili Sauce
- 3/4 C Chicken Stock
- 1 4 oz Can Hatch Green Chilies Mild
- 12 Jar Jalapeno slices
- 1 Tb Apple Cider Vinegar
- 1 Yellow Onion sliced thin
- 1 Tb Olive Oil
Ingredients
Pork Chop Marinade
Green Chili Sauce
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Instructions
- Puree the Chicken Stock, Green Chilies, Jalapeno Slices and the Apple Cider Vinegar in a Food Processor. Set aside
- Mix the Cumin, Chili Powder, Salt and Black Pepper in a small bowl and use it to coat the Pork Chops.
- Dredge the coated Pork Chops in the Flour
- Heat the 2 TB of Olive Oil in a skillet over Medium High heat. Cook the first side of the Pork Chop for 3 minutes. Turn the heat to Medium and turn them over and cook for another 2 minutes. Remove the Pork Chops to a large plate
- Increase the heat back to Medium High and add the 1 Tb of Olive Oil to the Skillet. Add the sliced Onions and 1/2 tsp of Salt. Cook for 4 minutes. Stirring occasionally until they start to turn golden brown.
- Turn the heat up to high and stir in the Green Chili Sauce. Bring it to a boil then turn the heat back to Medium for about 3 minutes until the sauce begins to thicken.
- Place the Pork Chops back into the Skillet with the Green Chili Sauce and allow to cook for 5 more minutes
- Server the Pork Chops with the Green Chile Sauce spooned over the top
Recipe Notes
I liked to serve the Pork Chops with a side of quartered small white potatoes that had been pan fried in a Tb of Olive Oil and seasoned with Salt, Black Pepper and Granulated Garlic with a side of Tomato slices. Drizzle the Pork Chop and Potatoes with some Mexican Creme or a dollop of Sour Cream.
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