Recipe - Chili-Marinated Pork Chops

3 Dried ancho chilies
2 tablespoon White distilled vinegar
2 Cloves garlic
2 Cloves
One half teaspoon Ground oregano
One fourth teaspoon Ground cinnamon
One fourth teaspoon Dried thyme
4 4oz boneless pork loin
chops
1 tablespoon Vegetable oil

Heat heavy large skillet over medium; add chilies. Using spatula, press
down on chilies until beginning to soften and darken, about 2 min per side.
Transfer chilies to work surface; cool.

Cut chilies in half lengthwise; remove seeds and stems and discard. Place
in bowl. Add enough boiling water to cover; let stand until chilies soften,
about 1 hour.

Drain chilies, reserving One half cup soaking liquid. Place chilies in blender.
Add vinegar, garlic, cloves, oregano, cinnamon, thyme, and reserved soaking
liquid. Blend until smooth paste forms, about 2 min. Arrange pork in
shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at
least hours or overnight.

Heat oil in large nonstick skillet over medium heat. Remove pork from
marinade, scraping off excess chili paste. Season pork with salt and
pepper. Add pork to skillet; cook until brown and cooked through, about 5
min per side.

Per serving: Cal 215 / Total Fat 8g / Sat Fat 2g / Chol 106mg

Recipe by: Epicurious web site

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Dec
11, 1997