Yucatan Pork Chops Recipe
Ingredients
| 2 kg large pork chops | ||
| 60 ml flour, all purpose | ||
| Salt | 10 Milliliter | |
| 1 ml each of black pepper, white pepper, cloves | ||
| 10 ml each of chili powder, paprika | ||
| Olive oil | 90 Milliliter | |
| Onion | 1 Large, sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Green bell pepper | 1 To taste, sliced | |
| Red bell pepper | 1 To taste, sliced | |
| Mushrooms | 375 Milliliter, sliced | |
| 750 ml peeled, seeded, chopped tomatoes | ||
| Sherry | 125 Milliliter | |
| 90 ml green stuffed olives | ||
Directions
Wash and pat dry the chops.
Combine the flour with the seasonings.
Dredge the chops through the flour.
Heat the oil in a large kettle or Dutch oven, brown the chops in the oil.
Transfer the chops to a large casserole dish.
Saute the onion, garlic, peppers and mushrooms in the pan until tender.
Stir in the tomatoes and sherry, simmer for 5 minutes.
Pour over the chops and bake in a preheated 350°F (180°C) oven for 45-50 minutes covered.
Remove the cover and stir in the olives and continue to bake for an additional 15 minutes.
Serve with rice.
Combine the flour with the seasonings.
Dredge the chops through the flour.
Heat the oil in a large kettle or Dutch oven, brown the chops in the oil.
Transfer the chops to a large casserole dish.
Saute the onion, garlic, peppers and mushrooms in the pan until tender.
Stir in the tomatoes and sherry, simmer for 5 minutes.
Pour over the chops and bake in a preheated 350°F (180°C) oven for 45-50 minutes covered.
Remove the cover and stir in the olives and continue to bake for an additional 15 minutes.
Serve with rice.
Chef
