Pork Chops and Chile

Pork Chops and Chile
  • 6 large tomatoes, cut into chunks
  • 3 jalapeno peppers, seeded and chopped - or more to taste
  • 1 teaspoon salt, or to taste
  • 1/4 cup vegetable oil
  • 3 pounds pork chops, cut into 1-inch pieces


  1. Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
  2. Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.

04/10/2018
Pork Chops and Chile, recipe PT15M PT1H 5 455 calories

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