"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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