Côtelettes de porc mexicaines à la sauce chile verde

Ingrédients

• 1 pound pork chops (4 thin-cut, bone-in pork chops) ((can use boneless, but pound thin))
• 1 tbsp oil (divided)
• 1/4 tsp salt
• 1/4 tsp powdered cumin
• 1/4 tsp chile powder
• 1/8 tsp black pepper
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup salsa verde, I like Herdez (or 4 oz diced green chiles with liquid)*
• 1/2 tsp chicken base
• 1 tbsp oil
• water if needed
• 2 tbsp *cilantro if using diced green chiles
• Cotija cheese for garnish (or feta)

Préparation

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   --- Method: ---

4. 4

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

5. 5

   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.

6. 6

   Add the onion and garlic to the pan with 1 tbsp of oil. Saute until they begin to become transluscent, 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.

7. 7

   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.)

8. 8

   --- Serve: ---

9. 9

   Place a pork chop on a serving plate and top with 1/4 of the chile verde sauce. Garnish with cilantro (or fresh oregano) and crumbled Cojita cheese. Serves 4.