| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Portuguese | Jalepeno, Main dishes, Pork & ham | 4 | Servings |
INGREDIENTS
| 6 | Jalapeno; chopped | |
| 1 | Jar Red Pepper; peeled | |
| 3 | lb | Pork sirloin chops; (1 inch thick) |
| 1 | ts | Olive oil |
| 1 | Onion; finely chopped | |
| 2 | Garlic cloves; minced | |
| 3/4 | c | Dry white wine |
| 1 | tb | Parsley; chopped |
| Salt | ||
| Fresh ground pepper |
INSTRUCTIONS
1. In a blender of food Processor, smoothly puree jalepenos and red peppers. 2. Rinse pork and pat dry. 3. Place an 11- 12 inch nonstick frying pan with an ovenproof handle over med-high heat. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes. Pour Onion mixture from pan. 4. Add Pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 min per side. Add onion, pepper puree, and wine; stir to blend. 5. Cover frying pan tightly and bake in a 375 F. oven until meat pulls from bone easially, about 1 1/2 hrs. Uncover for last 10 min and stir to thicken the sauce. 6. Transfer chops to a platter and pour sauce over them. Sprinkle with parsley; add salt and pepper to taste. Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Jul 04, 1998
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