Recipe - Grilled Pork And Vegetables

4 sl Pork butt, cut One half inch
thick
1 tablespoon Polyunsaturated oil
1 Garlic clove, finely chopped
1 tablespoon Finely powdered dried
pasilla Chile
One fourth cup Chopped parsley
1 tablespoon Dijon mustard
1 Piece chile chipotle,
finely powdered
Quick broth or water
Salt and freshly ground
pepper

Brush the slices of meat lightly with oil. Combine garlic, the
powdered pasilla and half the parsley; mix very well and pat on both
sides of each slice of meat. Let stand while you prepare the mustard.

Mix Dijon, finely powdered chipotle and as little or as much broth or
water as you like.

Grill the chops for 3 or 4 minutes on each side, season well with
salt and pepper. Serve with the prepared mustard and sprinkle with
remaining parsley.

Serves 4.

From the San Francisco Chronicle, 6/15/88.

Posted by Stephen Ceideberg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip