| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Entree |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(7-oz) ORTEGA diced green chiles |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Minced garlic |
| 4 |
|
(8-oz. ea) Pork chops |
|
|
Pineapple Salsa (recipe below) |
INSTRUCTIONS
In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic. Rub
onto both sides of pork chops. Cover: chill at least 1 hour.
Grill or broil cooked pork chops for 6 to 8 minutes per side or until done.
Serve with Pineapple Salsa.
PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-oz.) can
crushed pineapple, drained; 1/2 cup EACH diced red pepper and chopped green
onions; 2 tablespoons chopped cilantro or parsley; and 1 teaspoon lemon
juice. Let stand 1 hour to blend flavors.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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