Ingredients

6 smoked pork chops
3 tablespoons oil
5 roma tomatoes ( diced )
3 jalapenos ( sliced lengthwise )
1 small white onion ( roughly chopped )
1 cup water
1 teaspoon salt
1 tablespoon cilantro ( chopped )
1/4 teaspoon cumin ( ground )
This Mexican style smoked pork chop recipe is a spicy and flavorful dish that combines juicy smoked pork chops with a blend of tomatoes, jalapenos, and onions. The result is a savory and satisfying meal that's perfect for dinner on a busy weeknight or a weekend gathering with friends and family. This dish is a great way to enjoy the bold and complex flavors of Mexican cuisine right at home!

Instructions

1.Heat up the oil in a large skillet over medium-high heat and add the diced tomatoes, jalapenos, and onions.
2.Saute for 2-3 minutes until the vegetables have softened.
3.Season the smoked pork chops with salt and cumin, then add them to the skillet with the vegetables.
4.Pour in the water and bring the mixture to a boil.
5.Reduce heat to low, cover the skillet, and let simmer for 10-15 minutes until the pork chops are heated through and the vegetables have formed a flavorful sauce.
6.Garnish with fresh cilantro and serve hot!

PROS

This dish is bursting with spicy and savory flavors that are sure to impress your taste buds.

It’s also quite easy and quick to prepare, making it perfect for busy weeknights.

The high protein content in the pork chops make this dish a filling and satisfying meal.

CONS

The jalapenos in this dish make it quite spicy, so it may not be suitable for those with a sensitive palate.

Additionally, the smoked pork chops may be high in sodium, so this dish should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Pork chops are a great source of protein, which is essential for building and repairing muscle tissues in the body.
Additionally, the cumin in this dish has been linked to improved digestion and reduced inflammation.
Tomatoes are also packed with lycopene, an antioxidant that may help reduce the risk of certain diseases.

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