When I was growing up, pork chops were always served with applesauce. I don’t really know why, but it seemed like the only way they ever came. Surprising when you think about how well pork chops go with all sorts of sauces and toppings. From sweet to savory, there are plenty of pairing opportunities. A simple topping of mushrooms sautéed with butter, garlic and sage makes this a wonderful low carb meal. Read more
This is one my new favorite recipes! It is the ultimate comfort food and just bursting with flavor. If you can’t find fresh chorizo, use a dried chorizo. Just don’t sauté it. You can add it into the dish at the same time as the tomatoes.
1 1/4 pounds trimmed boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 bay leaves
2 tablespoons vegetable oil
1 large fresh chorizo, casing removed
1 medium onion, finely chopped
1 garlic clove, minced
One 28-ounce can peeled Italian tomatoes, chopped and drained
2 chipotle chiles in adobo, seeded and minced, plus 4 teaspoons sauce
Salt, to taste
Avocado, for serving
Red onion, for serving
Queso fresco, for serving
In a large saucepan, simmer the pork, marjoram, thyme and bay leaves in 4 cups of salted water, partially covered, until the meat is tender, 45 minutes. Using a slotted spoon, transfer the pork to a plate; let cool slightly then tear it into smaller pieces. Skim the fat from the pork broth; reserve 1 1/2 cups.
In a medium, deep skillet, heat the oil. Add the chorizo and stir over moderately low heat, breaking it up, until cooked through, 10 minutes; transfer to a plate. Add the pork and onion to the skillet and cook over moderate heat, stirring, until well-browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and chorizo and cook for 5 minutes. Add the chipotles, adobo sauce and the 1 1/2 cups of pork broth; simmer for 10 minutes. Season to taste with salt. Serve with sliced avocado, red onion and queso fresco.