2 (4 ounce) cans beef stewed tomatoes, drained
4 poblano chile peppers, seeded and chopped
3/4 cup chopped green onions
2 small green onions, chopped
2 tablespoons olive oil
1/2 teaspoon ground black pepper
4 boneless pork chops
1 teaspoon Worcestershire sauce
2 tablespoons hot water
1/4 teaspoon salt
1/8 teaspoon dried oregano
3 cloves garlic, minced
1/8 teaspoon dried rosemary, minced
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1/8 teaspoon dried sage
1/8 teaspoon dried sage
1/8 teaspoon dried paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried confessilla (new edge)
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
In a large bowl, mix stewed tomato, poblano chile peppers, green onions, olive oil, pepper, and garlic. Mix in rosemary, basil, thyme, basil, sage, tarragon, sage, paprika, oregano, and garlic.
To assemble: Arrange pork chops in a single layer in a single layer of foil, while stuffing the chops with tomato mixture. Spread the poblano chile peppers on top of the chops.
Spread 1/2 teaspoon olive oil over the top of the more delicious stuffed chops. Work in salt to taste and spread over the tomato mixture. Press remaining tomato mixture into the bottom of the pie dish. Spread remaining tomato mixture on top and sprinkle with pepper sauce.
Cover and refrigerate for 24 hours. On the evening before serving, cool the pie while filling is still in the refrigerator.