Momo’s In The Kitchen: Pork Chops

"We are so much more than a delicious michelada mix. Good flavor is good flavor and putting guard rails on what we are is boring. Our mix could be labeled as a marinade, sauce, bloody mary mix and dressing. To show people this utility, we thought to work with someone that is passionate about culinary arts and micheladas"

-Marisa "Momo" Williams

Watch our 2nd Recipe Series video release here.

Perfect for Easter Supper!

Momo’s Style Pork Chop 

Ingredients 

• ½ cup Momo’s Michelada mix

• 2 pork chops(bone in or bone out I did one of each)

• ½ white onion 

• 1 poblano pepper

• ⅓ cup half and half cream

• Salt

• Pepper

• Chili powder 

• Olive oil

• Brown rice to serve over

Directions

• First chop your poblano pepper and white onion fajita style. 

• Season your pork chops with salt, pepper, and chili powder(you can also use taco seasoning for this step). Heat oil in a large skillet over medium-high heat. Cook pork chops for 3-4 minutes a side and remove from the pan. 

• Add onions and peppers to the same pans and sautee on medium heat for 4-5 minutes. Add ½ cup of Momo’s Michelada mix and stir. Add ⅓ cup of half and half cream and reduce to a simmer. Add back in pork chops and cover for 5-10 minutes or until pork chops reach 145 degrees internal temperature. Serve over brown rice.

Rating: 6/10

Difficulty: 3/10

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