Pork chops are the quintessential American meat recipe. Summertime, ice cold lemonade and pork chops on the dinner table are as American as the red, white, and blue.  Add your favorite side dish or a bowl of potato salad and invite close family or real good friends and share your bounty!

6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper

2 tablespoons corn oil, OR olive oil

4 cloves garlic, minced

1 small white onion, chopped

2 cups uncooked rice

4 plum tomatoes, chopped

2 medium jalapeno chiles, minced

1 cup beer , or water

2 cups chicken broth, or water

fresh cilantro, chopped

1. Heat oil in large skillet; add pork.

2. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.

3. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet.

4. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.

5. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

6. Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 160*F.

7. Let stand 5 minutes before serving.

Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed

Serving suggestions:

A traditional Mexican recipe, with ingredients common in everyone's pantry. Serve with corn tortillas.

Recipe and photo courtesy of the National Pork Board.

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