Pork chops \"mexican\"
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large; chopped onion (up to) | |
| 4 | Minced cloves garlic (up to) | |
| 5 | 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 |
Directions
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, .
Related recipes
- Chili pork chops
- Creole pork chops
- Easy mexican pork chops
- March pork chops
- Mexicali pork chop casserole
- Mexican pork chops
- Mexican pork chops and beans
- Mexican style loin of pork
- Pork chops
- Pork chops mexicana
- Pork chops ole
- Pork chops ole'
- Pork chops pacifico
- Pork chops piquante
- Pork chops, mexican
- Salsa pork chops
- Southwestern pork chops
- Spanish pork chops
- Spanish style pork chops
- Taco pork chops