Sear chops quickly in hot oil over brisk heat, turning several times
until they are nicely colored. Pour off the excess fat; reduce the
heat to medium, add the garlic and onion--cook until garlic and
onion is wilted but not brown. Add the oregano, cumin, salt, and
tomato sauce--cover, and simmer 10 minutes. Uncover, add the chili
powder, and turn the chops. Simmer uncovered 10 minutes. Taste for
seasoning. Transfer the chops to a hot platter. Let the sauce boil
up for a minute oer two, then spoon over the chops. Add chopped
chiles & cilantro or parsley. Good with refried beans.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
