Flavorful chops braised in a sauce of tomatoes, peppers, onions, olives—a slightly different take on Mexico’s classic fish dish from the state of Veracruz.
Course
main
Cuisine
Authentic Mexican
Keyword
pork chops, Veracruz
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4servings
Calories375kcal
AuthorRobin Grose / comboplate.net
Ingredients
2teaspoonsvegetable oiloptional
4pork chops
1small red or white onionsliced, then the slices quartered
1small green peppercut into strips
1 (14.5 ounce)cancan fire roasted diced tomatoes
12pitted green olivesquartered
1small pickled jalapeño pepperchopped
2tablespoonsliquid from the pickled jalapeños
2clovesfresh garlic, minced OR 1 teaspoon garlic paste
1teaspoondried oregano
Salt or bouillon powder or paste to taste
Instructions
Heat the oil in a large non-stick sautee pan or skillet over medium heat. Place the pork chops in the pan in a single layer. Fry, turning once, until each side of the chops is slightly browned. (Note: if pork chops have a bit of nice fat on the edges, you won’t need as much oil, and maybe none at all.)
Remove the chops from the pan and keep warm. Add the sliced onion and green pepper to the pan and sautee, stirring often, until the onion has become translucent, but not brown.
Return the chops to the pan. Add the tomatoes, olives, chopped jalapeño, jalapeño liquid, garlic, and oregano. Cover the pan with a lid at an angle so that plenty of steam can evaporate. Let everything cook gently, stirring once in a while, for about 10 minutes.
Add salt or bouillon powder/paste (vegetable or chicken work well) to taste and cook for 5 more minutes, until all the ingredients are well-cooked.
Serve your flavorful Pork Chops a la Veracruzana with rice or cooked potatoes, if desired.