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Pork Chops a la Veracruzana
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 375 kcal
Ingredients
- 2 teaspoons vegetable oil optional
- 4 pork chops
- 1 small red or white onion sliced, then the slices quartered
- 1 small green pepper cut into strips
- 1 (14.5 ounce) can can fire roasted diced tomatoes
- 12 pitted green olives quartered
- 1 small pickled jalapeño pepper chopped
- 2 tablespoons liquid from the pickled jalapeños
- 2 cloves fresh garlic, minced OR 1 teaspoon garlic paste
- 1 teaspoon dried oregano
- Salt or bouillon powder or paste to taste
Instructions
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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.)
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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.
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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.
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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.
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Serve your flavorful Pork Chops a la Veracruzana with rice or cooked potatoes, if desired.