Pork braised in a fresh tomato salsa




1 1/2 to 2 pounds, bone in thin pork chops (4 chops)



Garlic powder


Olive oil

3 to 4 large roma tomatoes, quartered

1 large white onion, sliced thin

2 serrano chiles, roughly chopped

2 cloves garlic, sliced

2 teaspoons chicken bouillon granules

1/2 teaspoon cumin 1/2 teaspoon mexican oregano, crushed 1/2 teaspoon pepper Salt to taste 2/3 cup water *1 medium white or sweet potato, diced and fried until crispy, optional Cilantro for garnish, optional


1. Season the pork on both sides with salt, pepper, garlic powder and cumin, set aside.

2. In a large skillet preheat 3 tablespoons of olive oil to medium heat for 3 to 5 minutes. While pan heats up, in the blender, combine the tomatoes, 1/4 of onion, serrano peppers,  garlic, bouillon, cumin, oregano, pepper, salt to taste and water. Blend on high until smooth, set aside.

3. Sear and brown the pork for 3 to 4 minutes per side or until nicely browned. Remove pork from skillet onto a plate. In that same skillet, add the sauce from blender, reduce heat to a simmer and let sauce cook for 6 to 8 minutes. Taste for salt. Add the pork back into the sauce, top with onions and cilantro, cover partially with lid and continue cooking for 25 to 30 minutes. Before serving, fold in the cooked  potato if using, cook just until warm. You want the sauce to reduce and thicken. Serve with rice, beans and warm tortillas. Yields 4 servings.

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