Sugar-spiced pork chops with chipotle pumpkin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Solid pack pumpkin |
| 1 | Chipotle pepper (smoked jalpeno); snipped into tiny pieces | |
| 8 | ounces | Salsa |
| ¼ | cup | Parmesan cheese; shredded |
| ¼ | teaspoon | Ground nutmeg |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 4 | Boneless pork chops; 1 inch thick | |
| 1 | teaspoon | Olive oil |
| 2 | Plum tomatoes; seeded and finely diced | |
| 4 | teaspoons | Fresh cilantro; chopped |
Directions
In medium saucepan over medium heat, combine pumpkin, chipotle pepper, salsa, parmesan cheese and nutmeg.
Cook until the mixture almost boils, stirring occasionally. Reduce heat to low; cook 10 minutes more, stirring occasionally.
In a small bowl, combine brown sugar, cumin, chili powder, salt and pepper; sprinkle evenly over pork chops. Heat oil in a nonstick skillet over medium heat.
Add pork chops; cook 8 to 10 minutes or until done, turning occasionally.
To serve, spoon generous ⅓ cup of the pumpkin mixture over the bottom of each of four serving plates. Place pork chops on top of mixture; sprinkle with tomatoes and cilantro. Makes 4 servings. From The Denver Post Wed Food Section'
Formatted for MM by Pegg Seevers 11/6/96 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998