Best Pork Chops In Veracruz Sauce 329372 Recipes

Pork Chops a la Veracruzana image

Provided by Robin Grose / comboplate.net

Categories main

Time 35m

Number Of Ingredients 11

2 teaspoons vegetable oil (optional)
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 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
Salt or bouillon powder or paste to taste

Steps:

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. (Note: 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 your flavorful Pork Chops a la Veracruzana with rice or cooked potatoes, if desired.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

Veracruz Pork Chops image

Provided by CharmedChef

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
4 (8 ounce) pork chops
1/2 teaspoon fresh ground black pepper
1/8 teaspoon salt
1 medium red onion, sliced thin
1 green pepper, sliced
3 celery ribs, sliced
1 (14 1/2 ounce) jar sliced tomatoes with juice

Steps:

Season pork chops with salt and pepper.
Heat olive oil to medium high heat and saute chops, about three minutes per side. Remove to plate and keep warm.
Add onions to same pan and cook, about three minutes. Add peppers and celery and cook until vegetables are tender and onions are translucent and fragrant.
Add the tomatoes and their juice and salt and pepper to taste. Bring to a simmer.
Cover pork chops in tomato mixture, turning to coat all sides.
Simmer on medium low heat until pork chops are done, (150 degrees internal temperature) about 8 minutes.
Serve with brown rice.

Nutrition Facts : Calories 565.9, Fat 36, SaturatedFat 11.1, Cholesterol 153.1, Sodium 458.8, Carbohydrate 11.7, Fiber 2.9, Sugar 6.3, Protein 47.5

Pork Chops With Jammy-Mustard Glaze image

Provided by Ali Slagle

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (1/2- to 3/4-inch-thick) pork rib chops (1 1/2 to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)

Steps:

In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.