Prep 10 mins
Cook 1 hr 5 mins
Based on "New Mexican Pork Chops" from "The Complete Round the World Meat Cookbook" by Myra Waldo.
- 3 inch-thick pork loin chops
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper (freshly ground preferred)
- 1⁄2 teaspoon ground ginger
- 1⁄4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1⁄2 cup chopped onion (1 medium)
- 1 garlic clove, minced
- 1⁄3 cup tomato-based salsa
- 2 teaspoons Worcestershire sauce
- 3 tablespoons vinegar
- 1 1⁄2 tablespoons brown sugar
- 3⁄4 cup boiling water
- Trim the fat from the chops and pound slightly to flatten.
- Mix the salt, pepper, ginger and flour. Dip the flattened chops, both sides, into the mixture.
- Heat the oil in a deep skillet (with an oven-proof handle) and brown the chops on both sides. I find a 12-inch seasoned cast-iron skillet works best.
- Add the onions and garlic, and cook 5 minutes. If you want to, pour off any remaining fat.
- Mix together the salsa, Worcestershire sauce, vinegar, sugar and water; add to the skillet.
- Cover and bake in a 375 degree oven 50 minutes, removing the cover for the last 10 minutes.