Prep 35 mins
Cook 20 mins
This is a nice pork recipe from Crisco. It's one of the few ways I'll eat pork, and the salsa is a great add-in to soup if you have any left over (I'm only cooking for two, so I usually reduce the amount of pork which leaves me with quite a bit of salsa). Good when served with refried beans, rice, and fresh corn tortillas. Note: When adding the salt, keep in mind that the corn and tomatoes will add more to the mixture!
- 6 boneless pork chops (3/4 inch)
- 1 1⁄2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1⁄2 cup tequila (optional)
- salt (to taste, I use Kosher salt)
- 1⁄2 fresh lime
- 2 teaspoons vegetable oil
- 1 (15 1/4 ounce) can corn mixed with chopped peppers (Mexicorn)
- 1 (14 1/2 ounce) candiced flavored tomatoes, undrained (I use Rotel Mexican Festival)
- 1⁄4 cup sliced ripe olives (optional)
- 2 tablespoons minced fresh cilantro
- Mix chili powder, cumin, and garlic powder in a small dish.
- Rub all surfaces of pork with spice mixture.
- Place spiced meat in a container for marinading.
- Pour tequila over meat (if using), squeeze lime juice over top, and sprinkle with salt to taste.
- Marinade in fridge for 30 minutes.
- Brown pork in hot oil in a large nonstick skillet over medium-high heat, 4-5 minutes per side.
- Add corn, tomatoes, and olives (if using).
- Cover, reduce heat, and simmer 6 minutes, or until pork is tender.
- Being sure that the pork is fully cooked, remove meat from skillet to a serving dish.
- Stir cilantro into tomato mixture and spoon over pork.