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How to Make Pork Chops in Veracruz Sauce - A Step-by-Step Guide

Veracruz sauce, also known as salsa Veracruzana, is a flavorful and aromatic sauce that originates from the Gulf coast state of Veracruz in Mexico. It is a staple in traditional Mexican cuisine and is known for its bold and rich flavors.

This sauce is typically made with a base of tomatoes, onions, garlic, and a variety of herbs and spices, resulting in a tangy, slightly sweet, and savory flavor profile. It is often used as a topping for fish and seafood dishes, but it also pairs beau...

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Ingredients

  • 4 (1-inch thick) boneless pork loin chops
  • salt and ground black pepper to taste
  • 2 tablespoons garlic-infused olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, sliced lengthwise
  • 2 cloves garlic, minced
  • 2 cups chopped tomatoes, with juices
  • ½ cup sliced poblano-stuffed green olives
  • 1 tablespoon capers, drained
  • 1 jalapeno pepper, seeded and sliced lengthwise
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh Mexican oregano
  • 2 tablespoons chopped cilantro
  • ½ lime

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
  • Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
  • Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
  • Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
  • Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

    • Nutrition

    414 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Cholesterol: 94mg
    • Sodium: 635mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 33g
    • Vitamin C: 20mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 744mg

    Categories

    Mexican recipes
    Pork recipes
    Main recipes
    Sauce recipes