Wednesday, February 25, 2009

Easy Southwest Pork Chop Skillet Dinner

4 large shoulder pork chops
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup water
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) mild chopped green chile peppers
2 large onions, quartered and sliced
3 tablespoons chopped fresh parsley
2 teaspoons chili powder
1 teaspoon dried leaf oregano
2 teaspoons sugar

In a large skillet in a olive oil and butter, brown chops well on both sides. Remove chops and pour off all but 1 to 2 tablespoons of the fat. Stir in flour. Put chops back in the skillet and sprinkle with salt, garlic powder, and pepper. Add 1/4 cup water, cover, and cook on low heat for about 30 minutes. Add remaining ingredients. Cover and cook for 20 minutes longer.Serves 4.

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