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1
Wash pork chops and set on paper towels to dry.
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2
Roast whole jalapenos on the comal or in a cast iron skillet until all sides are toasted, approximately 10 minutes.
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3
Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes.
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4
(This will help to soften them for peeling)
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5
While peppers rest, heat shortening in large cast iron skillet on medium-high.
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6
Cut pork chops into small and medium pieces (the sections with bone will be bigger).
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7
Season both sides of chops with kosher salt, garlic powder and crushed black pepper.
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8
Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam.
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9
Pork is done when chops have caramelized and water has evaporated.
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10
Take peppers out of tea towel and peel off skin.
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11
Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic.
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12
Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms.
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13
Taste to determine if more salt is needed.
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14
Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
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15
* For hotter sauce, use fewer tomatoes.
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16
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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17
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
