Name: Pork Chops a la Morella
Ingredients: 4 Loin pork chops - thick ones; Salt and pepper to taste; 1 tb Olive oil; 1 Clove garlic; 1/2 ts Chile powder; 1 pn Oregano; 1 pn Cumin; 1 c Water; 1 tb Vermouth

One design you are to pursue to the end of time – the enjoyment of God in time and in eternity. Desire other things so far as they tend to this; love the creature, as it leads to the Creator. But in every step you take, be this the glorious point that terminates your view. Let every affection, and thought and word, and action, be subordinate to this. Whatever you desire or fear, whatever you seek or shun, whatever you think speak, or do, be it in order to your happiness in God, the sole end, as well as source, of your being.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican	Meat	4	Servings

INGREDIENTS

4		Loin pork chops – thick ones
		Salt and pepper to taste
1	tb	Olive oil
1		Clove garlic
1/2	ts	Chile powder
1	pn	Oregano
1	pn	Cumin
1	c	Water
1	tb	Vermouth

INSTRUCTIONS

From: ADAMSFMLE@aol.com
Date: Thu, 15 Aug 1996 18:12:20 -0400
Recipe By     : Senora Maria Luisa Carillo de Padilla
Season chops with salt and pepper. Fry in hot oil until nicely browned.
Remove from ran.  Sauté onion and garlic, adding a little more oil if
needed. Stir in chile powder, oregano, cumin, and water. Return chops to
pan, spoon sauce over them, cover pan, and let simmer for 15 minutes. Stir
in vermouth just before serving.
SOURCE:  The Mexican Cookbook, by George and Inger Wallace, 1971 We thank
Senora Maria Luisa Carillo de Padilla, manager of Hotel Acueducto in
Morelia, Mexico for this excellent recipe.
MC-Recipe Digest V1 #201
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“If you want to be a leader, you must serve.”