Pork Chops A La Veracruzana Recipes

PORK CHOPS A LA VERACRUZANA

Steps:

• 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.

SNAPPER A LA VERACRUZANA

Steps:

• ONIONS:.
• In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
• Add raisins and sugar and cook another 2 minutes.
• Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
• SNAPPER FILLETS:.
• Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
• In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
• Transfer to serving plates or platter.
• Add garlic to pan and sauté for 1 minute.
• Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.
• Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
• Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
• Spoon over snapper and top with toasted bread and reserved onions.
• Serve with fresh asparagus. Yummy!