Pork Chop with Mexican Marinate
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 |
Posted in Pork Dinner Recipes
