Cinco de Mayo is around the corner, May 5, so how about some Mexican-style pork chops?
Ooh this is a great dish. Full of flavor, beautiful to look at, with just a little spice – just like me! Giggle.
This is a great dish to share with friends for Cinco de Mayo. A celebration to commemorate Mexico’s victory over the French invading forces at the Battle of Puebla. I am not sure though that many people in NY know the real significance. In NY it is a celebration of Mexican culture. Bars are full to the brim and everyone is happy to be alive, drinking jugs of margaritas and eating tacos, and other Mexican fare.
I love Mexican food, there are some similarities to Caribbean food, both cultures use many of the same ingredients in their recipes but in much different ways. For me, Mexican fare is an extension of the food I grew up on, and I often combine them when cooking for friends and family.
Mexican-style pork chops are definitely a friends and family type meal. Very little effort is needed to create this dish, just one trusty ovenproof skillet will do.
You simply brown the pork chops, then sauté some onions and garlic, add corn kernels, rice and kidney beans, then top with a stock mixture to add that typical Mexican flavor.
Alas, I will not be in NY for Cinco de Mayo, but don’t feel sad for me. I will be sunning myself in the good ole JA – Montego Bay, Jamaica to be exact. Me and cousin Tracy are going to set Jamaica alight for a few days. We will make sure to celebrate Cinco de Mayo though, it’s just got to be done.
If you’re planning a Cinco de Mayo shindig, consider this dish, a meal in one pan that will act as a great base for the tequilas and beer that might follow. Have fun.
Mexican-Style Pork Chops
Ingredients
- 1 1/2 cups hot water
- 1 cup chicken stock
- 3 tbsp tomato purée
- 1 tsp adobo in chipotle sauce minced
- 3 tbsp cooking oil
- 4 pork chops 1" thick
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup yellow onions sliced
- 1 tsp garlic minced
- 1 1/2 cups corn kernels
- 2 cups uncooked rice
- 1 can kidney beans
- Garnish with fresh cilantro or lime zest
Equipment & Utensils
- Ovenproof skillet
- Aluminum foil
Instructions
- Mix together water, stock, tomato purée, adobo in chipotle sauce, 1/2 tsp salt and set aside.
- Season chops with remainder of salt and pepper.
- Heat oil in skillet on high and then brown chops on both sides, then set aside.
- Add onions to skillet and sauté until flavors release, then add garlic and continue to sauté.
- Add corn, then rice and then kidney beans.
- Combine ingredients thoroughly then pour stock mixture on top.
- Place browned chops on top, then cover with aluminum foil and then place in a preheated oven at 350 and cook for 30-45 minutes.
- Serve immediately and garnish with chopped cilantro or lime.
