Mexican Pork Chops

As if Pork Chops alone weren't already finger-lickin' good: these Mexican Pork Chops are one step further! PERFECT pork chops, burst cherry tomatoes, firm avocado and crunchy corn. All, topped with the creamiest avocado cilantro sauce ever!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 773kcal

Ingredients

4 higher-welfare bone-in pork chops
40 cherry tomatoes
4 ripe but firm avocados
1 large bunch cilantro
1 lime
1 cup cooked corn kernels
Salt
Pepper
1-2 Jalapeño chillies (optional)
4-8 tortillas (optional)

Instructions

Take pork chops out of fridge at least 30 minutes before starting anything else.
Heat a cast iron pan or heavy bottomed stainless steel pan over medium-high heat until VERY HOT! (at the very least 10 minutes, dry, no oil).
Generously season pork chop with salt and pepper.
Wash bunch of cilantro and cut off only the roots and bottom white part of the stalks. Reserves a couple of leaves for decoration and toss the rest of the leaves and stalks and all into the blender. Add 4 remaining avocado halves, 1 Tbsp lime juice, 1 tsp salt, pepper, (deseeded jalapeño) and 3 Tbsp water and blend until smooth. You might have to scrape down the sides and/or add another Tbsp water depending on how powerful your blender is. Try to use as little water as possible to maintain taste. Blend for a long time, about 5 minutes.
Once pan is hot like hell, reduce heat to medium, add a few DROPS of oil to the pan and gently place pork chops in pan (then take a step back to avoid fat shooting out of the pan)
Fry for 2-3 minutes on one side, turn and fry for 2-3 minutes on the other depending on thickness (until it reaches 135F/57ºC). Then stand up the pork chop on the side with a pair of thongs and render the fat for about 1 minute.
Place pork chop on a cutting board and let rest for at least 5 minutes without touching and especially without cutting into it.
In the meantime, cut avocados in half, remove the stone and peel.
Place half an avocado on each of your 4 plates and cut into thin slices or cubes or however you wish.
In the meantime, grill cherry tomatoes in the pork fat remaining in the pan for about 5 minutes, turning a couple of times to avoid burning.
Add one pork chop and 10 burst cherry tomatoes to each of your plates, divide corn kernels and pour avocado cilantro sauce on each pork chop.
Sprinkle with some freshly chopped cilantro and serve immediately.

Nutrition

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