Ingredients

• 4 pork chops, bone-in
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/4 cup water
• 1 garlic clove, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 4 ounces diced green chilies, chopped
• 2 large onions, quartered and sliced
• 3 tablespoons chopped fresh parsley
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 teaspoons sugar
• salt and pepper

Instructions

1. Season chops on both sides with garlic powder, salt and pepper.

2. In a large skillet heat olive oil and butter. Brown chops on both sides.

3. Remove chops and pour off all but 1 to 2 tablespoons of fat. Stir in flour, breaking up browned bits.

4. Place chops back into the skillet and add 1/4 cup of water, cover and cook on low heat for about 30 minutes. Add remaining ingredients. Cover and cook for 15 minutes longer. Season with salt and pepper to taste.