Southwestern Pork Chop "Curry"

So, I have been on this curry kick the past couple of weeks. The couple weeks before that I was in a Tex-Mex kick, but I'm almost always in a constant state of Southwestern day dreaming. Green chiles...red chiles...green chiles, mmm. So the "curry" part comes from the realization I had after making my second batch of chicken curry. The realization: I really like preparing food in a sauce and serving it over rice. Specifically, jasmine rice. I can't get enough of that stuff. Sticky and fluffy all at the same time. Anyways, the Southwestern bit comes in because I have a can of chipotles and green chile sauce sitting in the fridge from making braised tri-tip tacos last week. Pork chops. Well I used pork chops because that is what my Mom gave me, so that is what I shall cook with, because it was free! Enjoy.

Sear the pork chops on both sides in olive oil over medium-high heat. Pull the chops. Turn heat down to medium. Add some chopped onion, a couple splashes of green chile sauce, and one chipotle and bring to a boil. Throw the chops back in, turn heat to low and simmer sauce and chops covered for like, I don't know thirty minutes? Something like that. Serve over rice and a dollop o' sour cream.

Pretty tasty.

What could be better than eating an easy, delicious home cooked meal? Eating brownies after inhaling your home cooked meal, of course! Not only that, I didn't have to cook the brownies. Thanks, Monica.

They were still hot. *Caleb salivating*



Monica is special. But she can still bake brownies.