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

Ingredients:     Yields: 8 servings

Ingredients	Notes:
8 boneless pork chops, ½ inch thick	Trim 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 powder	Or use 4 cloves, minced
1 Tablespoon cumin
Dash of cayenne pepper
1 cup cider vinegar
1 tablespoon cornstarch

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a blender combine, chilies, oregano, cumin, cayenne pepper and puree until smooth
2	Marinate chops in ½ of mixture in refrigerator for 30 minutes-2 hours.	Discard marinate.
3	Brown chops and season with salt and pepper.	.
4	Cook 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