Pork chops "mexican"

Yield: 4 Servings

Measure Ingredient
1 Large; chopped onion (up to)
4 Minced cloves garlic (up to)
5 Chopped chipotle chiles (with some adobo sauce)
1 tablespoon Hot (NM) red chili powder
1 tablespoon Medium (NM) red chili powder
1 can (15-oz) tomato sauce
1 tablespoon Good quality olive oil
1 tablespoon Balsamic vinegar

SAUCE

OTHER

From: Starwind <starwind@...>

Date: Wed, 31 Jul 1996 21:24:49 -0400 In a heavy frying pan, brown 4-6 nice, thick, bone-in chops in a tablespoon of butter, a few squirts of Pam, or your favorite lubricant. Meanwhile, combine sauce ingredients. Saute til onion becomes almost transparent...

Add other ingredients. A bit of salt if you like it... I don't use it.

Combine well.

Drain browned chops, and add sauce to pan. Simmer chops in sauce mixture for at least ½ hour - longer if you like 'em falling off the bone.

CHILE-HEADS DIGEST V3 #059

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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