Servings: 4 / Ready in: 20 mins
Ingredients
- 4 Pork Chops about 6 oz each
- 1/2 cup Mölli Mexico City Cooking Sauce
- 1 tsp. Toasted ground coriander
- Kosher salt and cracked black pepper; to taste
- 1 tbsp Vegetable oil
Preparation
- Place Mexico City sauce and ground coriander in a small pot. Bring to a boil, reduce heat to low and simmer for 5 minutes (you can also heat sauce on microwave for a minute or minute and a half). Set aside.
- In a large skillet, heat the oil over medium-high heat. Season pork chops with salt and pepper. Brush some of the Mexico City sauce mixture over one side. Place chops on the skillet, with the saucy side down. Cook for 2 minutes, brush the upper side with the sauce and turn. Cook for 2 minutes. Brush the upper side again and turn one more time. Cook for 1 more minute. Place on a plate and spoon some of the sauce that was left at the skillet over the chop. Cover and let stand for 2-3 minutes.
- To serve, place one pork chop on each plate, and garnish with some torn cilantro leaves. Provecho!
