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Heritage Meats Pork Chops Verde

Recipes

Ingredients

  • 4-6 Bone-in or Boneless Pork Chops 1” thick (our standard)

  • 8 medium to large Tomatillos

  • 1-2 Jalapeño Peppers, seeded (or leave seeds to crank up the heat level!)

  • 1/2 White Onion

  • 1 Lime, juiced

  • 1/2 cup Cilantro Leaves

  • 1/2 Tsp. Salt

  • 1/4 Tsp. Black Pepper

  • 1 can Chicken Broth

  • 1 cup Rice

  • 2 cups Water

  • 1/4 Tsp. Salt (optional for rice)

Directions

  1. Preheat oven to broil.
  2. Remove outside wrap from tomatillos and cut them in half.
  3. Place tomatillos and jalapeños on a foil covered cookie sheet and broil them until they begin to bubble.
  4. Remove them from the oven, remove stems and seed jalapeños (or don’t seed them if you like it spicy!) and place tomatillos, jalapeños, onion, garlic, cilantro, lime, salt, and pepper into a food processor or blender. Purée until smooth.
  5. Season pork chops with salt and pepper on both sides.
  6. In a high-sided skillet with a lid, sear chops thoroughly over medium-high heat until browned thoroughly.
  7. Pour chicken broth over the seared pork chops, pour verde sauce over pork chops and chicken broth.
  8. Cover, bring to a boil, then cover and reduce heat to medium-low to simmer for 1.5 hours or until chops are fork-tender.
  9. In the last hour of simmering, in a separate 1 quart sauce pan, combine rice, water, and salt.
  10. Bring to a boil then cover and reduce heat to medium-low and simmer until water is completely absorbed (usually about 20 minutes).
  11. Remove from heat and leave covered for 15 minutes.
  12. Serve pork chops over rice and ladle the sauce the pork cooked liberally over the dish.
  13. Enjoy!