Pork Chops with Tomato Salsa
- 8 small Pork cutlets (each about 3 ounces)
- 1 red chili pepper
- 3 Tbsps olive oil
- 2 garlic cloves
- 4 Tbsps lemon juice
- 4 tomatoes
- 2 Tbsps finely chopped cilantro
- 2 Tbsps Red wine vinegar
- 3 ozs Chili sauce
- freshly ground peppers
For the pork and marinade: Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and chop. Peel and finely chop the garlic. In a bowl, stir the chile with the garlic, 2 tablespoons of the olive oil and the lemon juice.
Rinse pork cutlets, pat dry, place in a baking dish and cover with the oil mixture. Marinade for 30 minutes.
For the salsa: Blanch the tomatoes in a pot of boiling water. Peel, quarter, core and cut into cubes.
In a bowl, stir the tomatoes with the cilantro, vinegar and chili sauce.
For the pork: Heat 1 tablespoon of the oil in a skillet. Season with pork with salt and pepper to taste. Sear the pork until golden on both sides, about 1 minute.
For serving: Serve the pork on warm plates with the salsa. Serve with chips if desired.