| 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" <rpearson@snowcrest.net> on
Oct 3, 1998
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