Mexican tomato oatmeal soup

MEXICAN TOMATO OATMEAL SOUP

Serves four

1/2 cup oatmeal

1 medium onion, finely chopped

2 cloves garlic, minced

1 or 2 Tablespoons olive oil

2 cups tomato sauce

2 cups chicken broth

Toast the oats over moderate heat in heavy bottomed saucepan, using no fat, until they start to turn a light nut brown. Set aside. In the same pan, sauté the onions and garlic in the olive oil until translucent. Stir the oats into the onions until well mixed, then add the tomato sauce and broth. Simmer until the oats are tender, 15 minutes Рhalf and hour. Season to taste with salt and pepper.

Pork Chops

Marinade
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
4 (1-inch-thick) bone-in pork chops
Spices
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano

3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine

Combine 1 cup orange juice,  and 1/2 cup lime juice. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

 

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.