MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chops In Salsa Verde
Categories: Pork, Chilies, Salsa, Vegetables, Herbs
Yield: 4 Servings

1 lb Tomatillos; husked
1/2 c Chopped onion
1 Fresh jalapeno or serrano;
- halved, seeded
2 cl Garlic; smashed, peeled
1/3 c Fresh cilantro leaves
3 tb Pepitas; toasted
1 ts Honey
1/4 ts Salt
4 (4 oz ea) boneless pork loin
- chops
Salt & ground black pepper
1 tb Olive oil
1/4 c Crumbled queso fresco

In a covered large saucepan cook tomatillos, onion,
jalapeno, and garlic in a large amount of boiling water
about 8 minutes or until tomatillos turn light green.
Drain.

In a blender combine the tomatillo mixture, cilantro,
pepitas, honey, and the 1/4 teaspoon salt. Cover and
blend until smooth.

Trim excess fat from pork chops. Sprinkle chops with
additional salt and pepper. In a large skillet cook chops
in hot oil over medium-high heat about 5 minutes or until
browned, turning once.

Add 1 1/2 cups of the tomatillo mixture to skillet. Bring
to boiling; reduce heat. Simmer, covered, for 5 to 8
minutes or until chops are slightly pink in the centers.
Let stand for 3 minutes before serving. Sprinkle with
queso fresco to serve.

Makes: 4 servings

Better Homes & Gardens | January 2017

MM Format by Dave Drum - 28 January 2017

Uncle Dirty Dave's Archives

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