Pork Chops and Chile recipe

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Ingredients

6 large tomatoes, cut into chunks
3 jalapeno peppers, seeded and chopped - or more to taste
1 teaspoon salt, or to taste
¼ cup vegetable oil
3 pounds pork chops, cut into 1-inch pieces

Nutrition Info

319.4 calories
carbohydrate: 7.5 g
cholesterol: 70.4 mg
fat: 18.8 g
fiber: 2.4 g
protein: 29.8 g
saturatedFat: 5.1 g
servingSize: -
sodium: 437.4 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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