This past weekend we bought some really great GMO-free pork chops from Georgiatown Farm at the Williamsbug Farmers Market. If you like it spicy you will love these simple "Tex-Mex" pork chops, they are full of great flavor and can be changed up to suit your own taste, in fact I rarely use the same ingredients each time I make it.
"Tex-Mex Pork Chops"
Butter (this time I used Kerrygold Irish Herb Butter)
Cajun Seasoning (this time I used Jamaican Jerk Seasoning by Spice Appeal)
Salsa (this time I used Trader Joe's Organic Tomatillo Roasted Yellow Chili Salsa)
Rinse and pat dry pork chops, remove excess fat and bone if you bought bone in. I butterfly my chops to allow for a more even cook if need be pound them out until even thickness. Season with seasoning of choice. Set aside.
In large saute pan over medium-high heat melt a couple tablespoons of butter, this will vary depending on how many pork chops you make. Once melted add chops and brown both sides. Turn down heat to low-medium and pour salsa over chops until covered and cover, allow to simmer until tender. (if your salsa is a little thick you may need to add a little water to the pan as well, not to much)
You can serve this over rice or couscous. We like it just as it is with a salad.
Linking up with:
Foodie Friends Friday @ Walking On Sunshine