Pork Chops In Veracruz Sauce Recipes

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

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.