Ingredients
1 large white onions, thinly sliced
4 medium pork chops
2 serrano chiles, chopped
3 cloves garlic
Bunch of oregano, chopped
Bunch of cilantro , roughly plucked
1 cube chicken bouillon
3 roma tomatoes, peeled and quartered
1 tsp cumin
Optional sides are mexican rice, beans, fresh tortillas
Serves Four Total Time: 1 hour
In a blender combine the chiles, tomatoes, oregano, bouillon, salt, pepper, and half the onion. Blend into a puree.
Season the pork chops generously with the cumin, salt and pepper.
Add 1 tbsp olive oil to a large saucepan over medium-high heat. Sear the pork chops in batches for about 3 minutes on each side, so they are
browned on the outside but still pink in the middle. Remove the pork chops and set aside.
In the same saucepan add the puree and cook over low heat for about 7 minutes, stirring occasionally. Season the sauce to taste.
Add the pork chops back into the sauce, add the other half of the onion into the mix as well as the cilantro.
Bring to a simmer and cook covered for about 20 minutes.
Serve with optional beans and mexican rice (or tortillas).