We LOVE LOVE LOVE Tex Mex food at our house so tonight I decided to make one featuring some big O porkchops. I served them over my go-to easy Fiesta Mexican Rice Mix. Or course, no Tex Mex feast would be complete without some sour cream and cheese on top right?
Ingredients: (for 2 hungry people)
2 bone-in porkchops
Salt and pepper
1 Tbsp olive oil
1/2 c onions, chopped
1 tsp cumin
1 tsp chili powder
1 tsp chipotle powder
2 cloves garlic, minced
1 c salsa
1/2 c heavy cream
Sour cream, for topping
Mexican shredded cheese, for topping
Sliced green onions, for garnish
Mexican Rice, for serving
1. Season porkchops with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add porkchops and brown 5 minutes on each side. Remove and keep warm.
2. Turn heat down to medium and add onions, cumin, chili and chipotle powders. Cook for 5 minutes and add garlic. Cook for 1 minute and stir in salsa. Bring mixture to a boil and add porkchops back. Turn heat down to low, cover and simmer until porkchops are cooked through, 10 minutes. Remove porkchops to serving platter.
3. Turn heat up to high and add heavy cream. Boil until sauce is thickened, 5 minutes. Pour over porkchops and top with sour cream, shredded cheese and green onions. Serve with Mexican Rice.