Pork Chop Ahumado

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Smoked pork chops are popular in Mexico; seems less in California Mexican cuisine.  I discovered them in Quintana Roo, Mexico in 2012 and subsequently found them in many Southern California Mexican supermarkets.  They are a price bargain when compared to buying in a major supermarket chain or speciality meat store.  Pork was introduced in Mexico by the Spanish conquistadores and meats were smoked to preserve them when there was no refrigeration.  I suspect this may  be the primary reason for the longevity and popularity of smoked pork chops in Mexico.

I prepare these chops with a thick sauce of sautéd onion, mushrooms and parsley.  It’s an easy preparation, perfect for preparing dinner after a busy work day.  These are also great for flavoring your beans.  Cook one or two chops with the beans.

 

Ingredients 

Makes 4 servings

4 – 6 smoked pork chops

2 tablespoon vegetable oil

1 medium onion, peeled and cut in slices

2 cloves of chopped garlic

5 ounces of mushrooms ( Crimini or White button)

3 tablespoons chopped parsley

1/4 cup red vermouth wine

Salt and pepper

 

Preparation

Smoked pork chops are slightly salty so only pepper them prior to frying.  Add 1 tablespoon of oil in a 10 inch stainless steel or cast iron skillet and heat to medium high.  Add the chops and brown in batches for about 4 minutes on each side.  Remove and set aside.

 

Add the remaining oil and onions and sauté them 4 minutes, add the garlic and mushrooms and sauté 4 more minutes or until the mushrooms are soft and tender.  Optionally, lightly salt and pepper.  Add 1/4 cup of vermouth with 1/4 cup of water and stir the liquid to ensure you dissolve the brown bits left from the pork chop browning.  Add 2 tablespoons of parsley, then simmer to evaporate the alcohol for about 3 minutes.

 

Plating 

Plate the chops, cover them with sauce and sprinkle with fresh parsley and serve at once.  I like serving pork chops with blanched green cabbage garnished with fresh lemon juice.  The tartness of the lemon contrasts nicely with the sweetness of the vermouth base.

 

Notes

You can substitute sherry, port, madeira wine for the red vermouth.  White wine is also a good alternative if you don’t like sweet dishes.   Chipotle sauce and fruit preservative glazes pair well with these smoked pork chops.

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