Pork Chops in Veracruz Sauce Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Pork Chops in Veracruz Sauce Recipe). Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Pork Chops in Veracruz Sauce Recipe

Ingredients

4 (1-inch thick) boneless pork loin chops

salt and ground black pepper to taste

2 tablespoons garlic-infused olive oil

2 tablespoons unsalted butter

1 medium onion

sliced lengthwise

2 cloves garlic

minced

2 cups chopped tomatoes

with juices

½ cup sliced poblano-stuffed green olives

1 tablespoon capers

drained

1 jalapeno pepper

seeded and sliced lengthwise

2 dried bay leaves

2 sprigs fresh thyme

2 sprigs fresh Mexican oregano

2 tablespoons chopped cilantro

½ lime

Campbell's Cheesy Chicken and Rice Casserole

World Cuisine

Directions

Step 1

Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.

Step 2

Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned about 3 minutes per side. Remove from heat and set aside.

Step 3

Add onion slices to the same skillet. Saute stirring frequently until onion softens about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes olives capers jalapeno strips bay leaves thyme and oregano. Bring to a boil and cook stirring occasionally about 5 minutes.

Step 4

Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened about 3 minutes.

Step 5

Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutritional Information

Pork Chops in Veracruz Sauce Recipe

Servings Per Recipe:4

Calories: 413.6

% Daily Value *

Protein: 32.8g 66%

Carbohydrates: 10g 3%

Dietary Fiber: 2.1g 8%

Sugars: 3.8g

Fat: 26.1g 40%

Saturated Fat: 7.7g 39%

Cholesterol: 93.9mg 31%

Vitamin A Iu: 1094IU 22%

Niacin Equivalents: 12.6mg 97%

Vitamin B6: 0.5mg 33%

Vitamin C: 19.5mg 33%

Folate: 28.3mcg 7%

Calcium: 54mg 5%

Iron: 1.6mg 9%

Magnesium: 37.9mg 14%

Potassium: 744.1mg 21%

Sodium: 635.3mg 25%

Thiamin: 0.7mg 69%

Calories From Fat: 235.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.