4 4-ounce boneless pork loin chops, about 1-inch thick
1 12-ounce jar jalapeño peppers, undrained
4 teaspoons oregano
2 cloves garlic, crushed
2 teaspoons ground cumin
4 tablespoons cider vinegar
1/2 teaspoon oil
Servings: 4
Combine jalapeño peppers, oregano, garlic, cumin and vinegar in blender container. Purée. Marinate chops in this mixture 4-24 hours. Heat oil in large skillet; remove chops from marinade and panbroil 5 minutes on each side.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Mexican
1 12-ounce jar jalapeño peppers, undrained
4 teaspoons oregano
2 cloves garlic, crushed
2 teaspoons ground cumin
4 tablespoons cider vinegar
1/2 teaspoon oil
Servings: 4
Combine jalapeño peppers, oregano, garlic, cumin and vinegar in blender container. Purée. Marinate chops in this mixture 4-24 hours. Heat oil in large skillet; remove chops from marinade and panbroil 5 minutes on each side.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Mexican
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