Ingredients:
2 -3 tablespoons olive oil
4 pork chops, each approx 1/2 inch thick
1/4 cup water
1 cup chopped onions
1/2 cup yellow bell peppers, strips
1/2 cup red bell peppers, strips
1 minced and seeded jalapenos
1 (14 1/2 ounce) cans diced tomatoes with onion and garlic, undrained
1/2 ounce semisweet chocolate, grated
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup minced fresh cilantro ( or to taste)
Directions:
Heat oil in a large skillet over medum high heat.
Cook the chops for about 4 minutes on each side, till browned.
Remove chops from pan.
Add the water to the pan, and scrape up all the good stuff.
Pour the water over the chops, and set aside.
Put pan back on burner, and add a bit of oil if you need to.
Add onion, bell and jalapeno peppers.
Cook for 4 minutes.
Stir in tomatoes, cook for 1 more minute.
Stir in chocolate and next 4 ingredients.
Add chops and water mixture back to the pan, bring to a boil.
Sprinkle with cilantro, cover, reduce heat to med-low, and cook for 5 minutes, stirring occasionally.
Servings: 4
Time preparation: 4 min.
Time total: 22 min.