Pork Chops A La Morella
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meat | 4 | Servings |
INGREDIENTS
| 4 | Loin pork chops – thick ones | |
| Salt and pepper to taste | ||
| 1 | T | Olive oil |
| 1 | Clove garlic | |
| 1/2 | t | Chile powder |
| 1 | pn | Oregano |
| 1 | pn | Cumin |
| 1 | c | Water |
| 1 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 32
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 7.6mg
Potassium: 12mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g