Southwest Pork Chops

Mix 4-5 tablespoons southwest seasoning mix (previous recipe) with three tablespoons olive oil, two teaspoons vinegar, about three to four tablespoons water in a ziploc bag. Place one to two pounds pork chops in the marinade and seal the bag. Marinate at least an hour, the longer the better.

Grill on the barbeque or fry.

To fry, heat cooking oil in a stainless steel pan (nonstick is ok too but you won't get the nice browning). Heat until pan is very hot and oil is slightly shimmering. Place chops in, they should sizzle. Cook 4-5 minutes on each side, checking to make sure they are browning and not burning, adjust heat down if necessary. There will be a lot of marinade sticking to the bottom of the pan, this is ok. Meat is done when the thickest part of the chop is not pink at all. Remove chops and keep warm by wrapping with foil. Use 3/4 cup of chicken stock to deglaze the pan and make a sauce to serve with the chops. With pan still hot and heat on, pour chicken stock into the pan all at once and scrape the brown bits off the bottom of the pan. Continue scraping and stirring until a reduction is made that is a thin sauce consistency. Place chops back in the pan with the sauce and mix them around in it.

Serve with a potato side dish, vegetable, or salad!