Happy Pork Chops

A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas.

6 pork blade steaks (1/2- to 3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn or olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced (or to taste)
1 cup beer or water*
2 cups chicken broth or water
Fresh chopped cilantro

Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet.

Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeno chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

*Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed

Makes 6 servings
Source: National Pork Board