Pork Chop with Mexican Marinate

Portion Size: 3 oz. boneless, 5 oz. with bone

Ingredients:     Yields: 8 servings

IngredientsNotes:
8 boneless pork chops, ½ inch thickTrim all visible fat
1 teaspoon salt 
½ teaspoon black pepper 
¼ cup oil 
8 ounces canned green chilies, chopped 
1 tablespoon dried oregano 
2 teaspoons garlic powderOr use 4 cloves, minced
1 Tablespoon cumin 
Dash of cayenne pepper 
1 cup cider vinegar 
1 tablespoon cornstarch 
This is a gluten free recipe. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1In a blender combine, chilies, oregano, cumin, cayenne pepper and puree until smooth 
2Marinate chops in ½ of mixture in refrigerator for 30 minutes-2 hours.Discard marinate.
3Brown chops and season with salt and pepper..
4Cook chops on both sides, turning only for about 8-9 minutes total. Add cornstarch to remaining marinate. Top with remaining marinade and heat until sauce is thick. Cook to 145 ° F for 15 seconds  

Jacqueline Larson M.S., R.D.N. and Associates