Cinco de Mayo is around the corner, May 5, so how about some Mexican-style pork chops?
Ooh this is a great dish. Full of flavor, beautiful to look at, with just a little spice – just like me! Giggle.
This is a great dish to share with friends for Cinco de Mayo. A celebration to commemorate Mexico’s victory over the French invading forces at the Battle of Puebla. I am not sure though that many people in NY know the real significance. In NY it is a celebration of Mexican culture. Bars are full to the brim and everyone is happy to be alive, drinking jugs of margaritas and eating tacos, and other Mexican fare.
I love Mexican food, there are some similarities to Caribbean food, both cultures use many of the same ingredients in their recipes but in much different ways. For me, Mexican fare is an extension of the food I grew up on, and I often combine them when cooking for friends and family.
Mexican-style pork chops are definitely a friends and family type meal. Very little effort is needed to create this dish, just one trusty ovenproof skillet will do.
You simply brown the pork chops, then sauté some onions and garlic, add corn kernels, rice and kidney beans, then top with a stock mixture to add that typical Mexican flavor.
Alas, I will not be in NY for Cinco de Mayo, but don’t feel sad for me. I will be sunning myself in the good ole JA – Montego Bay, Jamaica to be exact. Me and cousin Tracy are going to set Jamaica alight for a few days. We will make sure to celebrate Cinco de Mayo though, it’s just got to be done.
If you’re planning a Cinco de Mayo shindig, consider this dish, a meal in one pan that will act as a great base for the tequilas and beer that might follow. Have fun.