Pork Chops with Tomato Salsa

Pork is considered tough meat to cook barely a hint of flavor... I think if you want a recipe for pork chops with perfectly seared crust, tender and juicy with a Mexican twist of flavor, here it is.

Rib chops are perfect for the intense porky flavor and juiciness. To enhance the a deep flavor of pork I use a dry rub with layers of different spices and wait for at least 30 minutes to cook, so all the spices have been absorbed enriching the meat flavor.

Dry Rub ingredients:

1 teaspoon coriander powder

1 teaspoon garlic powder

1 teaspoon ground pepper

1 teaspoon curry

1 teaspoon cumin

1 teaspoon smoke paprika

1 tablespoon dry oregano

1 tablespoon fresh chopped rosemary

1/2 teaspoon salt

Mix in a bowl all the dry ingredients to create the rub. Apply the rub on both sides of the chops. Let it rest for about 30 minutes before cooking.

To Make Tomato Salsa:

2 roman tomatoes

1/2 small yellow onion cut in slices

1 serrano pepper ( you may want to add more depending how hot you want the salsa)

1 garlic clove

1/2 small red bell pepper sliced

2 tablespoons of vinegar

1/2 teaspoon salt

fresh cilantro

1/2 cup frozen peas

4 pork chops with out bone

1- Heat 2 tablespoons of cooking oil in a non-stick skillet over high heat. Place the pork chops and cook for 3 minutes at high heat both sides and then reduce heat once chops are browned.

2- Continue cooking the pork chops at low heat for about 20 minutes.

3- Transfer the pork chops to a plate in the meanwhile you will cook the salsa.

4- Use the same skillet to cook the salsa. Do not add any oil since the pork chops have left fat on the skillet, it will add a lot of flavor to the salsa.

5- Add the onion, garlic stirring until softened, add the chopped tomatoes, serrano pepper, red bell pepper, cilantro, peas and vinegar and cook for 3 minutes.

6- Place the cooked pork chops on top of the cooking salsa and let it simmer for 2 minutes.