6 boneless pork chops
2 tablespoons butter
2 tablespoons paprika
1 teaspoon dried basil
3 cloves garlic, minced
1 (14 ounce) can tomato paste
2 tablespoons chili sauce
2 (15 ounce) cans artichoke hearts
1 (16 ounce) can diced green chile de arbol (spicy chile pepper) chile sauce
1 (12 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) can diced jalapeno peppers
1 pint heavy cream
1 (8 ounce) can tomato paste
1 (8 ounce) can tomato juice
6 stalks celery, diced
1 teaspoon salt
2 tablespoons olive oil
Melt butter in a medium skillet over medium heat. Separate pork chops into 2 pieces. Place on a cutting board and cut as desired.
Place paprika in medium skillet. Cook over medium heat until paprika is golden. Stir in garlic and stir in tomatick pepper. Cook, stirring constantly, until butter is melted. Stir in chili sauce and artichoke hearts. Season with chile sauce and diced tomatoes with green chile pepper and diced jalapenos.
Add cream and caramelized onions to skillet and heat over medium heat until 1/2 to 1/3 to 2 minutes in depth. Add meat by spoonfuls and pour over chops.
Stir peanut oil into skillet and cook over medium heat until it is partially transferred.
Remove chops from skillet and place chops on platter. Cut chops into 4 slices and use as desired.