Veracruz Pork Chops Food

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

PORK CHOPS VERACRUZ

Steps:

• In a large skillet, heat oil. Add pork chops. Brown well on both sides. Drain off excess fat. Sprinkle with flour, brown sugar, dry mustard, salt and garlic. Add onions and wine. Cover. Cook over low heat until chops are tender, about 1 hour. Add 1/2 cup water, or as needed, and spoon sauce over chops several times. Add green pepper 15 minutes before end of cooking time. Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions. Top pork chops with pimiento and serve with rice.

BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
• Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
• Serve immediately with lemon wedges if using.

HOMEMADE ITALIAN PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops on both sides. In a 3-qt. slow cooker, combine the mushrooms, onion and garlic. Top with the pork chops. , In a bowl, combine the tomato sauce, lemon juice, salt, oregano, basil and parsley. Pour over pork. Cover and cook on low for 6-8 hours or until meat is tender.Remove pork and keep warm. Transfer mushroom mixture to a saucepan. , In a small bowl, combine the cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the pork chops. , Garnish with green pepper rings if desired.

PORK CHOPS IN VERACRUZ SAUCE

Steps:

• Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
• Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
• Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
• Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
• Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

VERACRUZ PORK CHOPS

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.

COLA CHOPS

Steps:

• Place pork chops in the crock pot.
• Sprinkle onion soup mix over pork chops.
• Pour cola over meat and soup mix.
• Set crock pot on high and let cook, undisturbed, for 3 hours for fresh pork, 4 hours for frozen.

SAUTE PORK CHOPS

Steps:

• Place chops on a tray.
• Grind seasonings on both sides of the pork chops.
• Let the chops sit on the counter top for at least 30 minutes.
• Pre-heat olive oil in a large cast iron skillet.
• Cook each side until nice and golden brown.
• 1/2 to 1 inch will take 3 - 4 minutes per side.
• Remove from heat and cover with a tight fitting lid.
• Let chops sit for 8 - 10 minutes.
• Remove chops to a warm platter.
• De-glaze pan with broth, water or wine. After bring to a boil and scrapping all the bits in the skillet, turn to low and add butter.
• Serve sauce over pork chops.

VERACRUZ-STYLE FISH SOUP

Steps:

• Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
• Heat the oil in a large skillet over med-high heat.
• Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
• Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
• Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
• Stir in the tomatoes and clam juice.
• Cover and cook on LOW for 4-5 hours.
• Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
• Season to taste with salt and pepper before serving.