Leave your home, your comforts, your bed, your ease, your all, to feed lost souls. The Lord of glory left heaven for this; it is enough for the disciple to be as his Master. It is said of Alleine that 'he was infinitely and insatiably greedy for the conversion of souls.'... The Lord give you this heavenly compassion for this people. Do not be satisfied without conversion... Remember that a moral sinner will lie down in the same hell with the vilest.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Main course, Pork*	4	Servings

INGREDIENTS

3		Dried ancho chilies
2	tb	White distilled vinegar
2		Cloves garlic
2		Cloves
1/2	ts	Ground oregano
1/4	ts	Ground cinnamon
1/4	ts	Dried thyme
4		4-oz boneless pork loin chops
1	tb	Vegetable oil

INSTRUCTIONS

Heat heavy large skillet over medium; add chilies. Using spatula, press
down on chilies until beginning to soften and darken, about 2 min per side.
Transfer chilies to work surface; cool.
Cut chilies in half lengthwise; remove seeds and stems and discard. Place
in bowl. Add enough boiling water to cover; let stand until chilies soften,
about 1 hour.
Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender.
Add vinegar, garlic, cloves, oregano, cinnamon, thyme, and reserved soaking
liquid. Blend until smooth paste forms, about 2 min. Arrange pork in
shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at
least hours or overnight.
Heat oil in large nonstick skillet over medium heat. Remove pork from
marinade, scraping off excess chili paste. Season pork with salt and
pepper. Add pork to skillet; cook until brown and cooked through, about 5
min per side.
Per serving: Cal 215 / Total Fat 8g / Sat Fat 2g / Chol 106mg
Recipe by: Epicurious web site
Posted to EAT-L Digest  by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec
11, 1997

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”