Recipe by Vicki in CT
Traditional southwestern method of cooking pork. From Santa Fe Hot and Spicy Cookbook.
Top Review by Granny Chef
These pork chops were tender and full of flavor. We ate this over white rice and it was very yummy. I followed the recipe exactly as writen. It was very easy to put together. When DB says I can make these again I know I have a winner. Thanks Vicki
- 2 tablespoons vegetable oil
- 4 pork loin chops (boneless or bone-in)
- 1⁄2 cup yellow onion, chopped medium
- 4 garlic cloves, finely chopped
- 1 teaspoon oregano
- 3⁄4 lb green chili pepper, roasted, peeled and seeded (mild is fine)
- 2 tomatoes, diced medium
- 2 cups water
Directions See How It's Made
- In large saute pan place oil and heat on medium high until it is hot. Add pork chops, onion, garlic, and oregano. Saute for five minutes or until onions are translucent and chops are browned.
- Add green chiles, tomatoes, water, and salt to taste. Bring to boil. Reduce heat to low. Cover pan and simmer chops for 30 minutes or until they are tender.