This sauce isn't limited for use, only on pork chops! It's even amazing on eggs, skillet potatoes, tacos and so much more!
Ingredients
- Bone-In Pork Chops (4 to 6 oz. each), 4 chops
- Tomato previously frozen, 1 medium
- Jalapeño previously frozen, 1 medium
- Stewed Tomatoes, one can
- Onion, 1/4 medium diced
- Cumin, to taste
- Salt, to taste
- Pepper, to taste
- Tony Chacheres, to taste
- Onion Powder, to taste
- Garlic Powder, to taste
- Chicken Broth, 1/4 to 1/2 cup
- PAM, Canola Oil
Directions
1. Season pork chops with Tony Chacheres, set aside.
2. In large skillet, spray PAM and bring to a medium-low heat. Spray more PAM, then add in seasoned pork chops. Allow pork chops to "fry" until almost completely cooked through. Remove from skillet, set aside.
3. Spray PAM into already heated skillet. Take frozen tomato, frozen jalapeño, and onion, add them to the skillet. Add in additional seasonings, to your liking, then allow "sauce" to begin. Slowly stirring, periodically.
4. Once the vegetables have become "soft," remove them from the skillet, into a bowl and allow them to cool slightly. Reduce the heat of the skillet, to low.
5. In a blender, add in slightly cooled vegetables, chicken broth and additional seasonings if needed. Blend until a puree'.
6. Bring the skillet back to a medium heat, adding in the pork chops. Now, gently pour the sauce over them. Allow to cook on medium or low, until completely cooked through.
7. Serve & Enjoy!
Makes 4 servings. 3-8 Freestyle (Blue) points, per serving - depending on the size of the pork chop.
***Serve over rice, broccoli, cabbage, skillet potatoes or any side dish that you would like.***
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