• Brining: Bring water to a boil in a medium saucepan. Add salt and sugar, stir to dissolve. Transfer to medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chops, cover and chill for at least two hours, preferably overnight.
• In a small saucepan, sauté the tomatillos with the oil. Move to a blender and add the Oaxaca Cooking paste. Blend until smooth. Return to saucepan and cook sauce for 10 minutes over medium heat. Season with salt.
• Remove chops from brine and pat dry. Heat oil over medium-high heat in a large skillet. Brown chops on both sides, 3-4 minutes on each side. Add sauce, cover and cook for 10 more minutes or until an instant-read thermometer inserted into center of meat registers 135 degrees. Remove from heat and let rest, turning once, for 10 minutes to ensure juices are evenly distributed. Serve and provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (439g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (46%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 137.3mg||42 %|
|Sodium 14347mg||495 %|
|Potassium 913.4mg||24 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 3.4g|
|Protein 42g||60 %|
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Calories per serving: 366
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