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Ingredients

• ✓ poblano-stuffed green olive
• pork loin chop
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• tomato
• caper
• jalapeno pepper
• bay leaf
• thyme
• mexican oregano
• cilantro
• lime

Instructions

1. 1 Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
2. 2 Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
3. 3 Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
4. 4 Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
5. 5 Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

By Bibi