PORK CHOPS IN VERACRUZ SAUCE
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.
Provided by Bibi
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
- 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.
- 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.
- 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.
- Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g
PORK CHOPS VERACRUZ
Provided by Quick.easy.cooking
Number Of Ingredients 0
Steps:
- In a large skillet, heat oil. Add pork chops. Brown well on both sides. Drain off excess fat. Sprinkle with flour, brown sugar, dry mustard, salt and garlic. Add onions and wine. Cover. Cook over low heat until chops are tender, about 1 hour. Add 1/2 cup water, or as needed, and spoon sauce over chops several times. Add green pepper 15 minutes before end of cooking time. Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions. Top pork chops with pimiento and serve with rice.
Nutrition Facts :
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.
Provided by Robin Grose / comboplate.net
Categories main
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
HOMEMADE ITALIAN PORK CHOPS
Tomato sauce seasoned with oregano, basil and garlic gives Italian flavor to tender chops. "This is one of the few ways I will eat pork chops," relates Vickie Lowe of Lititz, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.
Nutrition Facts : Calories 410 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 897mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.
VERACRUZ PORK CHOPS
Great summer pork chops to help use up fresh veggies from your garden or farmers' market. Found recipe in FamilyFun magazine.
Provided by CharmedChef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season pork chops with salt and pepper.
- Heat olive oil to medium high heat and saute chops, about three minutes per side. Remove to plate and keep warm.
- Add onions to same pan and cook, about three minutes. Add peppers and celery and cook until vegetables are tender and onions are translucent and fragrant.
- Add the tomatoes and their juice and salt and pepper to taste. Bring to a simmer.
- Cover pork chops in tomato mixture, turning to coat all sides.
- Simmer on medium low heat until pork chops are done, (150 degrees internal temperature) about 8 minutes.
- Serve with brown rice.
Nutrition Facts : Calories 565.9, Fat 36, SaturatedFat 11.1, Cholesterol 153.1, Sodium 458.8, Carbohydrate 11.7, Fiber 2.9, Sugar 6.3, Protein 47.5
PORK CHOPS VERACRUZ
Number Of Ingredients 9
Steps:
- Heat bacon fat in skillet and sauté garlic without browning. Rub pork chops with mustard, salt and pepper. Brown in bacon fat. Add vermouth and orange juice simmer 5 minutes uncovered. Layer onion and green pepper on chops. Cover skillet simmer until meat is tender, about 40 minutes. Serve with rice.
Nutrition Facts : Nutritional Facts Serves
PORK CHOPS VERACRUZ
Number Of Ingredients 9
Steps:
- Heat bacon fat in skillet and sauté garlic without browning. Rub pork chops with mustard, salt and pepper. Brown in bacon fat. Add vermouth and orange juice simmer 5 minutes uncovered. Layer onion and green pepper on chops. Cover skillet simmer until meat is tender, about 40 minutes. Serve with rice.
Nutrition Facts : Nutritional Facts Serves
PORK CHOPS IN VERACRUZ SAUCE
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.
Provided by Bibi
Categories Mexican Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
- 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.
- 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.
- 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.
- Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g
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