Pork Chops in Roasted Tomato and Jalapeño Salsa

Place tomatoes and jalapeños on a dry comal or skillet over medium-high heat. Roast, turning occasionally, until charred in spots.

While the vegetables roast, heat cooking oil in a large skillet over medium-high heat. Add the seasoned pork chops and sear on both sides until golden brown.

Once seared, remove the pork chops from the skillet and set aside.

Transfer the charred tomatoes and jalapeños to a blender.

Add water to the blender and blend until a salsa forms.

In the same skillet used for the pork, sauté the sliced onion and minced garlic until fragrant.

Pour the blended salsa into the skillet with the onions and garlic. Bring to a simmer.

Season the salsa with salt to taste.

Return the seared pork chops to the skillet, submerging them in the salsa.

Add the piece of Mexican chocolate to the salsa. Stir to dissolve and let the mixture simmer until the pork is cooked through and the sauce has thickened slightly, about 15-20 minutes.

To serve, place the cooked pork chops on a sizzling platter or plate. Ladle extra salsa over the top.

Serve immediately with a side of cooked rice and warm tortillas.