Mexican Style Pork Chops


1/4 cup bacon fat or olive oil
2 clv garlic, finely minced
6 thick pork chops
2 teaspoons dry mustard
1 salt and freshly ground black pepper
3/4 cup dry white wine
3/4 cup freshly squeezed juice from
1 orange, 2 lemons and 2 lime
2 roasted and peeled poblano or serrano
inch chiles, cored, seeded, and cut strips


Heat the bacon fat and add the garlic. Cook, stirring, but do not brown. Smear the pork chops with the mustard and sprinkle with salt and pepper. Brown on both sides in the bacon fat and add the wine and juice. Cook over low heat until the sauce is slightly reduced. Lay the onion slices and green peppers over the pork chops. Cover the pan. Continue cooking over low heat until the chops are tender, 1 to 1 hours or more. If desired, add more sal
Serve hot, with rice.
Makes 6 servings


6.0 servings


Saturday, March 6, 2010 - 2:21am



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