Pork Chops and Chile My stepfather makes this, and it is my favorite food when we visit. Serve it with beans and Spanish rice and you’ve got one of the best meals I’ve ever eaten. Serve with warm tortillas.
Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.Advertisement
Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.
Per Serving: 319 calories; protein 29.8g; carbohydrates 7.5g; fat 18.8g; cholesterol 70.4mg; sodium 437.4mg. Remove a little salsa for eating with chips before pouring over the pork.