| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Busy day en, Meat entree |
2 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Adobo Marinade |
| 2 |
|
Loin pork chops; 1 inch thick |
| 1 |
c |
Canned tomatoes; drained |
| 1 1/2 |
tb |
Ancho chile powder |
| 1 1/2 |
tb |
Pasilla chile powder |
| 1 |
|
Chipotle; seeded & diced |
| 1 |
tb |
Honey |
| 1 |
tb |
Dark brown sugar |
| 1 1/2 |
tb |
Red wine vinegar |
| 1/2 |
ts |
Cayenne pepper |
| 1/8 |
c |
Garlic; chopped |
| 1/8 |
c |
Olive oil |
INSTRUCTIONS
ADOBO MARINADE
THIS RECIPE IS HALVED ALREADY (most the ingredients except the honey and
brown sugar)
Puree the marinade ingredients in a food processor. May be prepared 2 days
ahead. Refrigerate until use.
Makes 1-1/2 cups marinade.
Make marinade and pour over the pork chops. Marinate, in refrigerator, for
8 hours or overnight.*
1/2 hour before cooking, remove chops from refrigerator and let sit. When
ready to cook, preheat GF Grill. When hot, place chops on grill. Cover and
cook for 5 minutes. When 5 minutes is up, remove from grill. Unplug it.
Heat leftover marinade until simmering. Pour some over chops when plating.
Serve with rice pilaf, potatoes, &/or salad.
NOTES : * I did not marinate overnight and it was quite tasty just not as
intense.
Recipe by: Bobby Flay/Risa Golding - adapted from Bold American Food
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jun 20, 1999,
converted by MM_Buster v2.0l.
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