| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Main dish, Pork | 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 | t | Ground nutmeg |
| 2 | T | Brown sugar |
| 1 | t | Ground cumin |
| 1 | t | Chili powder |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 4 | Boneless pork chops, 1 inch | |
| thick | ||
| 1 | t | Olive oil |
| 2 | Plum tomatoes, seeded and | |
| finely diced | ||
| 4 | t | 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" <rpearson@snowcrest.net> on Oct 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 58
Total Fat: 6.5g
Cholesterol: 66.9mg
Sodium: 796.3mg
Potassium: 579.4mg
Carbohydrates: 32.7g
Fiber: 1.3g
Sugar: 21.3g
Protein: 24.4g