Instructions

Peel and julienne the onions. Moist the garlic with some oregano. Chop and julienne the poblano chiles, once roasted.  Heat virgin olive oil in a Magefesa Skillet, add the onion and fry it lightly over medium heat until lightly browned. Add the mashed garlic, let it rest for some minutes and add tomato and Worcestershire sauce. Add the cream, reduce the heat and reduce until we get the desired texture. Adjust salt and pepper.
Roast the pork chops in a Magefesa Teppanyaki until done to perfection and season. Serve the chops just roasted with the fried corn powdered over it and rice garnish, fried beans or potatoes. The sauce can go apart so that the dinner guest can serve it to taste.

The middle rib chops are succulent and streaky, so that it is advisable to cook them on a grill. On the other hand, as chumps are lean, they can be coated in batter or covered up.    

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