Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Large; chopped onion (up to) |
| 4 \N | Minced cloves garlic (up to) |
| 5 \N | 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, .