Yucatan Pork Chops
|Pork chops||2 Kilogram (Large)|
|All purpose flour||60 Milliliter|
|Black pepper||1 Milliliter|
|White pepper||1 Milliliter|
|Chili powder||10 Milliliter|
|Olive oil||90 Milliliter|
|Sliced onion||1 Large|
|Minced garlic cloves||2 Clove (10 gm)|
|Sliced green bell pepper||1|
|Sliced red bell pepper||1|
|Sliced mushrooms||375 Milliliter|
|Peeled seeded chopped tomatoes||750 Milliliter|
|Green stuffed olives||90 Milliliter|
Wash and pat dry the chops.
Combine the flour with the seasonings.
Dredge the chops through the flour.
Heat the oil in a large kettle or Dutch oven, brown the chops in the oil.
Transfer the chops to a large casserole dish.
Saute the onion, garlic, peppers and mushrooms in the pan until tender.
Stir in the tomatoes and sherry, simmer for 5 minutes.
Pour over the chops and bake in a preheated 350°F (180°C) oven for 45-50 minutes covered.
Remove the cover and stir in the olives and continue to bake for an additional 15 minutes.
Serve with rice.