posted by RisaG 04-02-99 6:03 PM
* Exported from MasterCook *
Pork Chops with Tamale's Red Chile Sauce
Recipe By : Risa Golding
Serving Size : 2 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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Tamale's Red Chile Sauce:
4 oz. ancho chiles -- clean/stem/seed
2 cups boiling water
8 large cloves garlic -- peeled
1/2 cup molasses
3 tbsp. red wine vinegar
1/2 cup Dijon mustard
1 tbsp. dried oregano
1 1/2 tsp. coarse salt
1 tsp. freshly ground black pepper
1/4 cup honey
juice of 1 lime
Pork Chops:
3 center-cut loin pork chops -- washed and dried
salt and pepper
Spice Rub -- your favorite
A couple of hours ahead of time, clean and dry the pork chops. Then rub them with some of the spice rub, on both sides. Put them in the refrigerator until ready to grill.
Also, a little earlier, start the sauce: Put 2 cups of water in a teapot and heat to boiling. Pour over the chiles in a
heatproof bowl. Let sit until soft, between 10-15 minutes.
Transfer the chiles and their liquid and the garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula.
Add the molasses, vinegar, mustard, oregano, salt, and pepper. Blend until smooth. (The chile sauce can be made ahead and refrigerated up to 2 weeks).
To make the chops:
When ready to cook, preheat the grill pan. When nice and hot, spray with some nonstick cooking spray or put 1 tsp. of oil in pan. Put chops in pan.
Put a heavy pan on top (a cast-iron pan works well) and let it sit for a few minutes. Take heavy pan off top, check bottoms. When they have nice grill marks, turn them 1/4 of the way.
Put heavy pan back on top. About 5 minutes later, turn chops over. Put heavy pan back on top. Cook for 7-8 minutes.
Take one chop off pan and put an instant read thermometer in. If it reads 140°F, then remove the chops from the pan and let them sit for a couple of minutes.
If they read more, do the same. If they read less, let it cook for another minute or so.
When ready, heat the sauce up in a small saucepan (or in the microwave).
To serve, place a nice amount of mashed potatoes on the plate. Next to it, put one pork chop. Then another side
dish, if you wish.
Then sprinkle the sauce all around the plate or pour some on top of the chop and sprinkle a little everywhere else.
You can garnish with some sour cream (or fat free), or plain yogurt and maybe some chopped cilantro.
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