Yield: 4 Servings
|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|
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.
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, .