Ingredients: |
Ingredients: 4 well-trimmed boneless pork chops, cut 1 1/4" thick (or you can get a boneless pork loin roast and cut the pork chops yourself)
1 cup picante sace (I use my homemade salsa!)
1/2 cup sliced green onions with tops
1/4 cup plus 2 Tbs. chopped cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1 Tbs. vegetable oil
1 medium onion, chopped
1 can (14-16 oz.) stewed tomatoes, undrained and coarsely chopped (I use either the zesty stewed or Mexican stewed because I like it hot!)
1 cup long grain rice, uncooked
1/2 cup chicken broth
1/2 cup chopped green pepper
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Directions: |
Directions:Cut deep pocket in meaty portion of chops parallel to flat surface. Combine 1/3 cup of the picante sauce (or salsa), green onions, 1/4 cup of the cilantro and 1/2 tsp of the cumin. Stuff each chop with about 1/4 of the vegetable mixture; secure with wooden picks. Sprinkle both sides of chops with 1/2 tsp of the cumin and 1/2 tsp of the salt; rub seasonings into meat.
Heat oil in 10-inch skillet over medium-high heat; brown chops about 3 minutes on each side (the thicker the chop, the longer it takes to brown through). Remove chops; reserve. Pour off all but about 1 Tbs. of the drippings. Sauté onion in drippings until tender. Add stewed tomatoes, rice, broth, remaining 2/3 cup picante sauce or salsa and remaining 1/2 tsp cumin and salt; mix well. Place chops over rice mixture; bring to a boil. Reduce heat; cover and simmer 30-40 minutes. Add green pepper; cover and simmer until most of the liquid is absorbed (about 5 minutes). Sprinkle with remaining cilantro and serve with additional picante sauce. |
This recipe for Panhandle Pork Chops is from