Pork in Veracruz Sauce (Puntas a la Veracruzana)
Start to finish: 50 minutes | Servings: 4
1 pound boneless pork loin chops (about 1 inch thick), sliced no
thicker than ¼ inch on the diagonal
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil
12 medium garlic cloves, peeled and chopped (about ¼ cup)
½ medium white onion, finely chopped
1½ pounds ripe tomatoes, cored and chopped
3 bay leaves
2 jalapeño chilies, stemmed, seeded and chopped
⅓ cup pimento-stuffed green olives, chopped
2 tablespoons drained capers
1 cup lightly packed fresh flat-leaf parsley, finely chopped
Toss the pork with salt and pepper. In a 12-inch skillet over high,
heat the oil until barely smoking. Add the pork in an even layer and
cook without stirring until well browned on the bottom, about 3
minutes. Using tongs, transfer the pork to a plate and set aside.
To the fat remaining in the skillet, add the garlic and stir off heat.
Set the pan over medium and cook, stirring often, until the garlic is
lightly browned, 1 to 2 minutes; adjust the heat as needed if the garlic
sizzles too vigorously. Add the onion, ¼ teaspoon salt and ½ teaspoon
pepper, then cook over medium, stirring occasionally, until the onion
is translucent, 5 to 6 minutes. Stir in the tomatoes, bay and jalapeños.
Increase to medium-high and bring to a boil, then cover, reduce to
medium and cook, stirring occasionally, until the vegetables are fully
softened, about 8 minutes.
Uncover, increase to medium-high and cook, stirring occasionally,
until most of the moisture has evaporated and the sauce is thick, 3 to
5 minutes. Add the olives and the pork with accumulated juices. Cook,
stirring often, until the pork is no longer pink at the center, 1 to 3
Off heat, remove and discard the bay, then stir in the capers and
parsley. Taste and season with salt and pepper, then transfer to a