Mexican Pork Chops

Sunday, August 28, 2011

I’ m a big fan of Mexican food, so I couldn’t wait to try a recipe for Mexican-style chicken from Glamour Magazine ’s 100 Recipes Every Woman Should Know cookbook.

Of course, the dish calls for ground cumin, so I took great delight in purchasing this heavenly seasoning for the first time. I also opted to make a few modifications – substituting jalapeno pepper with the milder green bell variety, and omitting ¼ cup of dry white wine (1/2 cup of a chicken stock provided more than enough liquid).

I got so caught up in seasonings and sauce that I’m embarrassed to say I forgot to pick up a key component of the recipe – namely, a chicken breast! Thankfully, I had a pork chop on hand in the freezer.

While defrosting the chop, I savored the rich aroma enveloping my kitchen – sautéed onion, pepper, cumin and oregano. Delicioso.

About an hour later, I had a most flavorful entrée. One that managed not to suffer from the absence of toppings (avocado, sour cream) that, along with the chicken, I also forgot to buy. So I guess you could call my version of this Mexican-lite. No matter -- still heavy with delight!

Here’s the recipe:


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