As I have mentioned before, dishes which call for tomatoes, onions and fresh hot peppers are called “a la mexicana” – Mexican style; I have shared a few of recipes in this category, for example, Machaca a la mexicana – Mexican Style “Pounded” Meat, or Mexican Style Asparagus, and even salsa mexicana, better known nowadays as pico de gallo.  These pork chops fall into that category, too, and with the addition of potatoes, they become a well-balanced meal. I am also including a link to one of my desserts which, when shaped as hearts, may be the perfect addition for a complete Valentine’s Day menu.

Mexican Style Pork Chops –

Chuletas de puerco a la mexicana

Printable recipe: Mexican Style Pork Chops  

Ingredients 

4 pork chops
2 large potatoes; washed
3 tomatoes; washed
½ white onion; peeled and chopped finely
2 cloves garlic; peeled and minced
4-5 fresh serrano peppers (or to taste, or jalapeños); washed, stems removed, and sliced
2 tbsp oil
1 cup broth or water
Salt and black pepper, to taste
Water, as needed, for blanching

Score a cross on the bottom of each tomato.  Bring a pot of water to boil over high heat, then add the tomatoes (photo below, left).  Blanch the tomatoes in the boiling water just until the skins begin to wrinkle and break up.  Transfer tomatoes to a plate (photo below, right):

Remove and discard skins and stem spots from the tomatoes, then chop, and reserve. 

Season pork chops on both sides with salt and pepper.  Warm up one tablespoon of oil in a large pan over medium heat.  Add pork chops, in batches; fry for two minutes, then flip, to sear the other side for another two minutes (photo below, left).  Transfer to a plate and repeat with the second batch (photo below, right):

Cover and reserve.

Peel potatoes and cut up into cubes, then set up near the stove, along with broth (or water), chopped onions, minced garlic, sliced fresh hot peppers and reserved tomatoes (photo below, from top left):

Return the large pan to the stove over medium heat; add the second tablespoon of oil, then the onions (photo below, left).  Sauté until onions start to become translucent, then add potatoes (photo below, right):

Stir to coat potatoes, and cook for two minutes, then add hot peppers (photo below, left).  Stir and cook for one minute.  Push food to open the centre of the pan and add minced garlic, cooking for ten seconds, then add tomatoes (photo below, right):

Stir, scraping brown bits from the bottom of the pan.  Allow tomatoes to cook for five minutes, stirring occasionally, then pour in broth, or water (photo below, left).  Bring to a boil, then reduce heat to a simmer, and cover pan (photo below, right):

Cook for two minutes.  Uncover pot, tuck in reserved pork chops (photo below, left),  and pour in any juices from the meat.  Cover again and cook for another ten minutes, until the pork chops are fully cooked and the potatoes are tender (Photo below, right):

Adjust seasoning with salt and pepper, to taste.  Serve pork chops hot, with a nice portion of potatoes and sauce:

This dish goes equally well with bread or tortillas.  The pork chops are tender, and remain juicy from being finished in the sauce:

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For rounding up the meal, especially for this Valentine’s Day, cute heart-shaped Pan de cajita is a sweet choice that is naturally gluten-free (click here for full story and recipe):

Have a Happy Valentine’s Day!

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NOTE: Two years ago, I got a request to share that post in Spanish, so here is the link en Español:  Pan de cajita – Una golosina guerrerense sin gluten.

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I am bringing my recipe to Full Plate Thursday #681 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #647, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #524  with Angie @ Fiesta Friday, this week co-hosting with  Jhuls @ The Not So Creative Cook.

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #459 with Helen @ The Lazy Gastronome.