Pork Chops with Santa Fe Verde Sauce on TV

You'll love how easy and simple it is to create gourmet-style dishes like Pork Chops with Santa Fe Verde Sauce. Watch Fortun Foods' founder Kevin Fortun prepare two dishes on KOIN TV in Portland, Oregon.

Pork Chop with Santa Fe Verde Sauce, Spanish rice, and corn on the cob

Serves 4 to 6

Pork chop entrée ingredients:

• 4 to 6 each 12oz center cut pork chop
• 8 oz (1 bag) Fortun’s Finishing Touch Sauce – Santa Fe Verde Sauce

Pork chop entrée directions:

Sear pork chops with olive oil until golden brown.  Cook to desired doneness.

Fortun’s Finishing Touch Sauces – Santa Fe Verde Sauce (In pouch) in low boiling water for 8 to 10 minutes.  Remove from heat.  Pour approximately 3-4 tablespoons of sauce over each pork chop.

Spanish rice ingredients:

• ¼ cup olive oil
• 2 sweet onions, finely chopped
• 2 green bell peppers, seeded, ribs removed, fine dice
• 2 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 1 8oz can tomato sauce
• 2 cups water
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon cumin (optional)

Spanish rice directions:

Heat the olive oil in a large frying pan over medium heat, and then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.

Roasted corn on the cob ingredients:

• 6 corn cobs, fresh, de-silked
• Enough olive oil to coat
• Kosher or sea salt to taste

Roasted corn on the cob directions:

Lightly coat corn with extra virgin olive oil, dust with salt of preference.  Put them in a roasting pan then roast in a 425 degree preheated oven for twenty to thirty minutes.  Rotate cobs every ten minutes.  Remove when golden brown.