| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican, Pork chops |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Tomato sauce |
| 1/4 |
c |
Vinegar |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Chili powder |
| 1 |
tb |
Cooking oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano; crushed |
| 1/4 |
ts |
Cumin seed |
| 6 |
|
Pork loin chops; cut 1/2" thick |
|
|
Onion; sliced |
|
|
Radish; sliced |
|
|
Avocado; sliced |
INSTRUCTIONS
1. Place tomato sauce, vinegar, onion, garlic, flour, chili powder, oil,
salt, oregano and cumin in blender container. Cover. Blend till onion is
finely chopped.
2. Place chops in shallow baking dish. Pour sauce over.
3. Cover, refrigerate several hours, or overnight.
4. In large covered skillet, simmer chops in sauce 35-45 minutes or till
tender.
5. Arrange chops with sauce on a serving platter. Garnish with sliced
onion, radish and avocado.
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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