In Puerto Rico we serve this with rice, shocking, I know. However the beautiful asparagus I got at the market yesterday made the perfect side dish for them.

While the chops cooked, I turned the oven to 375 and placed a seasoned cast iron skillet in said oven, so it would come to temperature. The grill would have worked great too, just decided to go this route. Actually these were “grill perfect” asparagus as they were thick and meaty. Hopefully I can get more next week!

So to cook the asparagus, I simply drizzled them with olive oil and sea salt. Then baked them for a total of six minutes, turning them half way through the cooking time.

Garden Style Chops

Garden Style Chops

Ingredients:
2 TB olive oil
2 bone-in, center cut chops, trimmed of all fat
salt and pepper to taste
1 cup chopped onion
2 TB minced garlic
splash of cooking sherry
2 TB tomato paste
1 14 oz can of chopped tomatoes*
1/2 of a green pepper, chopped
2 TB chopped cilantro

Method
1. Heat up the olive oil in a large skillet. Add the pork chops once you have seasoned them with salt and pepper. Cook until well seared, about 3 minutes per side. Remove from the pan and set aside.
2. Add the onions and garlic and cook for 3 more minutes, stirring a few times.
3. Add the cooking sherry to deglaze the pan. Follow with the tomato paste and the diced tomatoes and cook for two more minutes. Add green peppers.
4. Return the chops to the skillet and cover with a lid. Cook for an additional 25 minutes, turning once, and adding the chopped cilantro half way through the cooking period.

*I used Rotel’s original tomatoes to add an extra zing. If you are up for some spice, definitely try it!

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