Pork Chops and Chile

Ingredients

• 6 large tomatoes, cut into chunks
• 3 jalapeno peppers, seeded and chopped – or more to taste
• 1 teaspoon salt, or to taste
• 1/4 cup vegetable oil
• 3 pounds pork chops, cut into 1-inch pieces

Directions

Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.

Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes. Remove and discard any pieces of bone.