| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Pork, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | c | Solid pack pumpkin |
| 1 | Chipotle pepper (smoked jalpeno); snipped into tiny pieces | |
| 8 | oz | Salsa |
| 1/4 | c | Parmesan cheese; shredded |
| 1/4 | ts | Ground nutmeg |
| 2 | tb | Brown sugar |
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 4 | Boneless pork chops; 1 inch thick | |
| 1 | ts | Olive oil |
| 2 | Plum tomatoes; seeded and finely diced | |
| 4 | ts | Fresh cilantro; chopped |
INSTRUCTIONS
In medium saucepan over medium heat, combine pumpkin, chipotle pepper, salsa, parmesan cheese and nutmeg. Cook until the mixture almost boils, stirring occasionally. Reduce heat to low; cook 10 minutes more, stirring occasionally. In a small bowl, combine brown sugar, cumin, chili powder, salt and pepper; sprinkle evenly over pork chops. Heat oil in a nonstick skillet over medium heat. Add pork chops; cook 8 to 10 minutes or until done, turning occasionally. To serve, spoon generous 1/3 cup of the pumpkin mixture over the bottom of each of four serving plates. Place pork chops on top of mixture; sprinkle with tomatoes and cilantro. Makes 4 servings. From The Denver Post Wed Food Section' Formatted for MM by Pegg Seevers 11/6/96 Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on Oct 3, 1998
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