Pork Chops and Chile

Ingredients

• 3  jalapeño peppers seeded chopped to taste
• 3 pounds pork chops cut into 1-inch pieces
• 1 teaspoon salt to taste
• 6 large tomatoes cut into chunks
• 0.3 cup vegetable oil 

Equipment

• food processor
• frying pan

Directions

1. Blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
2. Heat oil in a large skillet over high heat. Cook pork in hot oil until crispy and caramel colored, about 10 minutes.
3. Pour the salsa over the pork, reduce heat to low, place a cover on the skillet, and cook until the pork pieces are tender and no longer pink in the center, about 30 minutes.
4. Remove and discard any pieces of bone.