Serves 4
- 4 pork chops, about 180g each*
- 1 jar sabores aztecas Pico de Gallo
- 3 tablespoons corn olive oil
- Salt and Papper
- ½ Jar of
Procedure:
Heat the oil in a wide frying pan. Season the pork chops with salt and pepper – best if this is done 10 minutes before cooking – and sear them well, for about 4 minutes on each side. Add the pico de gallo and reduce the heat – simmer them for 10 minutes more until the pork is cooked and the sauce reduced. Serve with sautéed or salad nopales.
*pork loin or shoulder chops could be used. Shoulder chops are more economical and perhaps undervalued, as they will be more succulent in the finished dish. |
