Yield: 4 Servings
|2 tablespoons||Extra-virgin olive oil|
|4 \N||Pork chops|
|2 \N||Cloves garlic|
|4 \N||Chiles of your choice (more or less to taste)|
|\N \N||Salt and pepper to taste|
Date: Sun, 03 Mar 1996 19:33:36 -0400 (EDT) From: LINDA COPPOLA <LLCWML@...> Here's an old recipe that was my first taste of hot peppers and something which I still often cook.
This recipe is simple and quick and taste great with some hot bread and butter. Broccli-Rappi is a bitter leafy vegetable with broccoli like tops.
Up here you can find it at the supermarket all year long. to prepare cut off the bottom inch of stem , wash well(leave wet, you'll need the liquid for the gravy) and cut into 3 inch lengths.
To cook: In a deep pan with a tight cover, heat olive oil until it's almost at the smoking point. Salt and pepper the pork chops and brown well on both sides (the browning is important because it makes the gravy a dark brown).
Remove the pork chops from the pan and lower the heat to simmer. Add diced hot peppers, garlic, Rappi, salt and pepper. Put the pork chops on top of the greens and cover the pan with a lid. Simmer covered for 15 min. Turn pork chops over and mix the vegetables well. If there isn't much liquid in the pan at this point add a tablespoon of water. Cook 15 min longer or until pork chops are tender. serve with bread and butter and a bottle of Zinfandel.
CHILE-HEADS DIGEST V2 #258
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .