Pork Chops "mexican"
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meat | 4 | Servings |
INGREDIENTS
| 1 | Large, chopped onion | |
| 3 | up to | |
| 4 | Minced cloves garlic | |
| 5 | Chopped chipotle chiles | |
| with some adobo sauce | ||
| 1 | T | Hot, NM red chili powder |
| 1 | T | Medium, NM red chili powder |
| 1 | 15-oz tomato sauce | |
| 1 | T | Good quality olive oil |
| 1 | T | Balsamic vinegar |
INSTRUCTIONS
From: Starwind <starwind@icanect.net> Date: Wed, 31 Jul 1996 21:24:49 -0400 In a heavy frying pan, brown 4-6 nice, thick, bone-in chops in a tablespoon of butter, a few squirts of Pam, or your favorite lubricant. Meanwhile, combine sauce ingredients. Saute til onion becomes almost transparent... Add other ingredients. A bit of salt if you like it... I don't use it. Combine well. Drain browned chops, and add sauce to pan. Simmer chops in sauce mixture for at least 1/2 hour - longer if you like 'em falling off the bone. CHILE-HEADS DIGEST V3 #059 From the Chile-Heads 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: 66
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1958.5mg
Potassium: 501.2mg
Carbohydrates: 8g
Fiber: 1.5g
Sugar: 4.5g
Protein: 6.4g