9/5/2019 – This recipe was inspired by the one here. But, this is a lot different and surely much better. The chops and the sauce were very good and could become a favorite family dish.

Ingredients

4 large 3/4″ thick pork chops, bone-in
6POGS
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1/2 cup Ina’s chicken broth
3 whole tomatoes from our garden diced (frozen)
1 4-ounce can mild chopped green chile peppers
2 large onions (quartered and sliced)
3 small bell peppers fresh from our garden
3 tablespoons fresh parsley (chopped)
3 garlic cloves, minced
2 teaspoons chipotle powder
1 teaspoon dried leaf oregano
Red pepper flakes

Preparation

1. The pork chops were brined overnight with salt and pepper.
2. Season the pork chops with 6 POGS.
3. Dust the pork chops with flour. Place in a skillet where you have heated the olive oil and butter. Cook until brown on both sides.
4. Remove from skillet then add the onions, bell peppers, remaining seasonings, can of green chile peppers and cook just until vegetables begin to soften.
5. Add chicken stock and heat until starting to simmer.
6. Return pork chops to skillet and simmer slowly until they are tender.
7. Served over rice.