| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Ceideburg 2 |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Pork butt, cut 1/2 inch thick |
| 1 |
tb |
Polyunsaturated oil |
| 1 |
|
Garlic clove, finely chopped |
| 1 |
tb |
Finely powdered dried pasilla Chile |
| 1/4 |
c |
Chopped parsley |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Piece chile chipotle, finely powdered |
|
|
Quick broth or water |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Brush the slices of meat lightly with oil. Combine garlic, the
powdered pasilla and half the parsley; mix very well and pat on both
sides of each slice of meat. Let stand while you prepare the mustard.
Mix Dijon, finely powdered chipotle and as little or as much broth or
water as you like.
Grill the chops for 3 or 4 minutes on each side, season well with
salt and pepper. Serve with the prepared mustard and sprinkle with
remaining parsley.
Serves 4.
From the San Francisco Chronicle, 6/15/88.
Posted by Stephen Ceideberg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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