A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.
Add some color to the plate by serving the chops with Arroz Verde (Green Rice), which gets its hue and flavor from spinach and cilantro.
Choose all-natural pork for the best flavor and texture. Avoid so-called extra-juicy chops that have been treated with additives, which can give them a rubbery texture.
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I had to halve the recipe for just the two of us. Really didn't measure the spices for the pork, just eyeballed it. I like spicy fare to a degree, but decided not to use the jalapenos. Good decision. The ancho alone was enough heat. Now there's just one thing. This smacks of a Mexican or at least Southwestern dish. So no garlic??? Sorry - I just had to add a chopped clove and glad I did. And it is was de-lish!
I made a strawberry radish cucumber avocado salad with a cilantro vinaigrette for the side which made for a light counterpoint.
This was delicious. If I make it again, I'm going to back off on the spice rub and jalepenos in the sauce just so my youngest two will eat more of it. That being said, everyone liked it - the youngest two just couldn't eat too much because it was too spicy for their tastes.
This was good and pretty easy to make. The pork chops were nice and tender. The only thing that I am not sure I liked was the addition of the vinegar. I almost think that with the addition of the jarred jalapeno's they already have a vinegar taste and the addition of the cider vinegar might have been too much.
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