Please excuse this crappy picture. I took a couple of really quick pictures because I couldn’t wait to eat.
I think pork and zucchini are so great together, especially with salsa. I thought this salsa verde was pretty spicy, but my husband said it was not spicy at all. You be the judge. 😉 Either way, we both thought it was delicious. Speaking of delicious things, I tried a new Mexican seafood restaurant this weekend. Twice. I also had menudo, corn chips, french fries, bbq and mango shaved ice. I think I had a little too much deliciousness this weekend and I’m paying for it today, feeling very sluggish and grumpy. I barely made it through my cycle and core class this afternoon. Here’s to a week of eating strict paleo and sticking to a strict workout routine!
Pork Chops and Zucchini in Salsa Verde
Makes 4 Servings
4 pork chops
3 Mexican zucchinis, sliced
1/4 small onion
2 jalapenos, sliced open and seeded
3 cloves garlic
1/8 tsp Mexican oregano
1/4 cup cilantro
1/2 tsp salt, divided
1/8 tsp black pepper
2 tbsp EVOO
4 cups water
1. Add water, tomatillos, onion, jalapenos and garlic to a saucepan and boil on high for 20 minutes. Turn heat off and put tomatillos, onion, jalapenos and garlic in a blender along with oregano, cilantro, 1/4 tsp salt and 2 cups of the liquid used for boiling and purée. Set aside salsa purée.
2. Heat cast iron over medium heat and add 1 tblsp of EVOO. Season pork chops with 1/4 tsp salt and 1/8 tsp black pepper and place in skillet. Cook each side for 8 minutes and remove chops to a plate.
3. Add 1 tblsp EVOO and zucchini to skillet and sauté for 4 minutes.
4. Add pork chops back to skillet and pour salsa verde over zucchini and chops. Simmer for 5 minutes.
5. Turn off heat and let sit for 5 minutes before serving to allow sauce to thicken.