Green Chili Pork Chops

This is an exciting recipe you can use to change up your pork chop.  It comes from my Grandmother and can be found in our family cookbook.  The ingredients are simple and the preparation is a breeze.

Tips I learned when cooking Green Chili Pork Chops:

• Measure and cut all your ingredients ahead of time, especially when you are frying.  This saves time and effort.
• Season your flour well.  It will pay off in the end.
• I would substitute fresh mushrooms for more flavor, but if your are on a budget - canned mushrooms are the way to go.
• You can substitute wheat flour for a healthier option.
• Try peanut oil the next time you fry. It has a much better flavor.
• Make sure your oil is hot before frying. When it starts to "shimmer" you are ready. If you don't, you will get extremely oily/greasy food.

Recipe for Green Chili Pork Chops:

4-6 Medium Sized Pork Chops

2-4 tablespoons of flour

1/2 - 1 teaspoon of salt

1 tablespoon of pepper

1 small onion, diced

1 clove of garlic, diced

1 - 16oz jar of green chile salsa

1 can of diced tomatoes

1 can of mushrooms - stems and pieces

3 tablespoons of vegetable oil

Directions:

Preheat oven to 350 degrees.

Combine flour, salt and pepper. (to taste)  Coat pork chops in flour mixture.  Add vegetable oil to medium heat skillet.  Fry pork chops until golden brown on both sides.  Remove pork chops and drain on paper towel.  Add diced onions and garlic to remaining oil mixture. Cook for 1-3 minutes or translucent.  Add diced tomatoes, green chile salsa and mushrooms.  Stir. Place pork chops in baking dish. Cover with chile sauce.  Bake for 1 hour. Serve with rice and beans.