Pork Chops with VegetablesMADELEINE COCINA
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- 1 Tbsp. cooking oil
- 4 pork chops
- 1 onion (small, thinly sliced)
- 1 carrot (peeled and cut into 5-mm.-thick slices)
- 2 tomatoes (ripe)
- 1 cup water
- 1 Tbsp. chicken bouillon powder
- 1 Tbsp. worcestershire sauce
- 1/4 cup frozen peas
- 1 poblano chili (roasted, seeded, and in strips)
- Heat the oil in a large skillet. Add the pork chops and onion. Turn the pork chops over to cook on both sides.
- Once golden brown, add the carrot and cook for 1 minute.
- Crush the tomatoes, adding the water, bouillon powder, and Worcestershire sauce. Add to the saucepan, cover, and let it simmer for 40 minutes.
- Stir occasionally, turning the pork chops over. Uncover, add the frozen peas and chili strips, and cook for another 5 minutes. Leave uncovered to reduce the liquids.
- Serve immediately, with rice or tortillas.
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