| 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
A Message from our Provider:
“St Valentine found true love – Jesus”