1 tbsp vegetable oil
4 rib pork chops
½ tsp black pepper
1 red onion, halved and sliced thin
1 yellow pepper, sliced
3 ribs celery, sliced
1 can diced tomatoes
Heat oil in a large skillet over med-high heat.
Sauté pork chops for 3 minutes per side or until nicely browned.
Remove to a plate and reserve.
Add onions to the skillet and cook over med-high heat for 3 minutes, stirring occasionally.
Add pepper and celery and continue to cook for 3 minutes.
Add the tomatoes with their juice and the black pepper.
Bring to a simmer.
Tuck in the pork chops and any accumulated juices.
Cover and simmer on med-low heat for 8-9 minutes.
Serve with brown rice.
This recipe serves 2 people, with some sauce left over. If you are cooking for 4 people, increase the number of chops to 4 but quantities of all other ingredients remain the same.
Eight pork chops do not fit easily into a skillet. In that case, I pour the sauce into a large casserole, layer the pork chops over it and cover. Bake at about 350F for 20 minutes.
Tags: Food and drink, Meat chop, oil, Pork chop, Sauting, tbsp vegetable oil, Tuck, VERACRUZ-STYLE PORKCHOPSprevious - next