Pork Chops in Veracruz Sauce

Name: Pork Chops in Veracruz Sauce
Total time: 55
Yield: 4
Ingredients: 4 (1-inch thick) boneless pork loin chops; salt and ground black pepper to taste; 2 tablespoons garlic-infused olive oil; 2 tablespoons unsalted butter; 1 medium onion, sliced lengthwise; 2 cloves garlic, minced; 2 cups chopped tomatoes, with juices; ½ cup sliced poblano-stuffed green olives; 1 tablespoon capers, drained; 1 jalapeno pepper, seeded and sliced lengthwise; 2 dried bay leaves; 2 sprigs fresh thyme; 2 sprigs fresh Mexican oregano; 2 tablespoons chopped cilantro; ½ lime

Recipe by Bibi from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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4 (1-inch thick) boneless pork loin chops
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salt and ground black pepper to taste
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2 tablespoons garlic-infused olive oil
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2 tablespoons unsalted butter
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1 medium onion, sliced lengthwise
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2 cloves garlic, minced
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2 cups chopped tomatoes, with juices
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½ cup sliced poblano-stuffed green olives

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1 tablespoon capers, drained
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1 jalapeno pepper, seeded and sliced lengthwise
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2 dried bay leaves
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2 sprigs fresh thyme
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2 sprigs fresh Mexican oregano
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2 tablespoons chopped cilantro
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½ lime

Instructions

Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.