Mexican Pork Chops PT20M https://img3.recipesrun.com/201907/2019/0807/a4/6/823213/300x200x90.jpg Seasoned Mexican pork chops recipe topped with a tasty (chile) chili Verde sauce cooks in one pan in minutes. Serve with Mexican green beans and cheesy cauliflower mash for the ultimate low carb Mexican food meal! I recently visited my brother and his family in Texas. There’s a Mexican grocery near his house which he swears has the best meat in town, for the best prices. One of his favorite purchases is Mexican style pork chops. The Mexican pork chops are thinly sliced bone-in pork chops that cook up in minutes. He fries them in a pan and claims they taste like bacon (I think they taste like pork chops). Unless you’re from New Mexico, you may not be familiar with chile Verde which is a stew made from roasted green peppers (specifically Hatch green chiles) and pork. It’s a bit thinner in consistency than the typical stew and often ladled over other dishes as a condiment. I love it served in a bowl and topped with an egg, ladled over chicken enchiladas or served in a tortilla as a soft taco. It’s delicious. This Mexican pork chops recipe is a version of Chile Verde. Instead of stewing the pork with the green chile peppers, I cooked the pork chops in a pan and then made a quick chile Verde sauce to spoon over the pork chops. This is a low carb recipe. Yes, you can have low carb Mexican food while watching your carbs. This time I made a meal of chili Verde pork chops, Mexican green beans, and cheesy cauliflower mash. It was delicious. I’m sure you’ll love it, too. 4 servings Ingredients: Cheese for garnish (or feta) Water 1 tbsp. Oil 1/2 tsp. Chicken base 1/2 cup Salsa verde 1 clove Garlic, minced 1/4 cup Chopped onion 1/4 tsp. Black pepper 1/4 tsp. Chile powder 1/4 tsp. Powdered cumin 1/4 tsp. Salt 1 tbsp. Oil ,divided 1 pound Pork chops, 4 thin-cut, bone-in pork chops

Mexican Pork Chops

4.6

( By lihui )

Seasoned Mexican pork chops recipe topped with a tasty (chile) chili Verde sauce cooks in one pan in minutes. Serve with Mexican green beans and cheesy cauliflower mash for the ultimate low carb Mexican food meal! I recently visited my brother and his family in Texas. There’s a Mexican grocery near his house which he swears has the best meat in town, for the best prices. One of his favorite purchases is Mexican style pork chops. The Mexican pork chops are thinly sliced bone-in pork chops that cook up in minutes. He fries them in a pan and claims they taste like bacon (I think they taste like pork chops). Unless you’re from New Mexico, you may not be familiar with chile Verde which is a stew made from roasted green peppers (specifically Hatch green chiles) and pork. It’s a bit thinner in consistency than the typical stew and often ladled over other dishes as a condiment. I love it served in a bowl and topped with an egg, ladled over chicken enchiladas or served in a tortilla as a soft taco. It’s delicious. This Mexican pork chops recipe is a version of Chile Verde. Instead of stewing the pork with the green chile peppers, I cooked the pork chops in a pan and then made a quick chile Verde sauce to spoon over the pork chops. This is a low carb recipe. Yes, you can have low carb Mexican food while watching your carbs. This time I made a meal of chili Verde pork chops, Mexican green beans, and cheesy cauliflower mash. It was delicious. I’m sure you’ll love it, too.

01 Information

Grade easy
Serving 4 servings
Calorie 232 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Optional Ingredients
- Cheese for garnish (or feta)
- Water
Chile Verde Sauce Ingredients
- 1 tbsp. Oil
- 1/2 tsp. Chicken base
- 1/2 cup Salsa verde
- 1 clove Garlic, minced
- 1/4 cup Chopped onion
Seasoning Rub
- 1/4 tsp. Black pepper
- 1/4 tsp. Chile powder
- 1/4 tsp. Powdered cumin
- 1/4 tsp. Salt
- 1 tbsp. Oil ,divided
- 1 pound Pork chops, 4 thin-cut, bone-in pork chops

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03 Method

Step 1

Remove pork chops from the refrigerator to come to room temperature for at least 20 minutes. Mix seasonings. Chop onions, mince garlic and finely chop cilantro if using canned chiles or as an additional garnish. Crumble Cotija cheese if using.
Step 2

Rub about 1 1/2 tsp of oil over both surfaces of the pork chops and sprinkle with seasoning. Rub the seasoning into the meat for good adhesion.
Step 3

Place a large pan over medium heat and allow it to get very hot. Add 1 1/2 tsp of oil, swirling to coat the pan. Put the pork chops in the pan being careful not to crowd them. Cook for 3 minutes. Flip. Cook for three minutes more and remove to a plate. Tent with a piece of foil to keep warm.
Step 4

Add the onion and garlic to the pan with 1 tbsp of oil. Saute until they begin to become translucent, about 1 minute. If they aren't softening, add 1-2 tbsp water to help them along. Add the chicken base and stir into the onions and garlic.
Step 5

Measure the salsa verde (or can of green chiles) into the pan and add the juices from the pork. Scrape up any browned bits in the pan. (If you used canned chiles, add the cilantro now). Simmer the sauce until thickened but still spoonable. Taste to adjust seasoning. (Alternately, return the pork to the pan and simmer gently as the sauce thickens.)

04 Author

lihui

647 Recipes

Mexican Pork Chops

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