Yield: 1 Servings
|2 tablespoons||Vegetable oil|
|1 tablespoon||Chili powder|
|½ teaspoon||Ground cumin|
|4 larges||(1 inch thick) loin pork chops|
|1 large||Onion; thinly sliced|
|2 larges||Garlic cloves; thinly sliced|
|2 tablespoons||Dry red wine|
|1 \N||(about 1 lb).can tomatoes; undrained|
|1 can||(4 ounce) whole green chilies, cut into 1 inch pieces|
|¼ cup||Pimento-stuffed green olives, each cut in half|
|\N \N||Salt to taste|
|\N \N||Cooked rice; to serve|
In a small bowl, make a paste of 1 tablespoon of the oil, the chili powder, and cumin. Spread on both sides of the meat.
Heat remaining tablespoon oil in a deep skillet over medium-low heat. Add onion, garlic and wine. Cover and cook until liquid has evaporated and onion is soft and golden-brown, 12 to 15 minutes. Remove from the pan. Add meat and cook over medium-low heat until browned on each side, 5 or 6 minutes. . Cut up tomatoes; add to pan with liquid. Add onion mixture, green chiles and olives.
Cover and simmer, turning halfway through cooking or until the meat is no longer pink in the center,when slashed, 30 to 35 minutes Remove the meat to a platter and cook sauce, uncovered, over medium-high heat until thickened slightly, 4 to 5 minutes. Spoon sauce over meat. Serve with rice.
Makes 4 servings
>From Regional American Cooking -SOUTHWEST HP books The Pork Chops are tender. We enjoy this recipe Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dorothy Hart <whhart@...> on Jul 28, 1997