Pork Chops in Roasted Salsa

Season the thin-cut pork chops generously on both sides with salt, pepper, garlic powder, and onion powder.

Heat cooking oil in a large skillet over medium-high heat. Add the seasoned pork chops to the hot pan.

Sear the pork chops for 4-5 minutes on each side until golden brown. Once seared, remove them from the skillet and set aside.

To make the salsa, place the tomatoes, tomatillos, jalapeño, serrano peppers, and garlic cloves in a dry skillet or comal over medium-high heat.

Roast the vegetables, turning occasionally, until they are softened and charred in spots.

Transfer all the roasted vegetables to a blender.

Add the chicken bouillon, tomato bouillon, and water to the blender.

Blend the salsa. For a chunkier texture, pulse the blender a few times rather than blending until completely smooth.

In the same skillet used for the pork chops, add the sliced onion and cook for 2-3 minutes until softened.

Return the seared pork chops to the skillet with the cooked onions.

Pour the blended salsa over the pork chops, ensuring they are well-coated.

Sprinkle with optional chopped fresh cilantro.

Cover the skillet, reduce the heat, and let it simmer for 10-15 minutes, or until the pork chops are cooked through.

Serve hot with a side of Mexican rice.