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Name: Chili-Marinated Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Cloves; 1/4 ts Ground cinnamon; 2 Garlic; 1/4 ts Dried thyme; 4 4-oz boneless pork loin; 3 Dried ancho chilies; 1/2 ts Ground oregano; 2 tb White distilled vinegar; 1 tb Vegetable oil

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INGREDIENTS

2 Cloves
1/4 ts Ground cinnamon
2 Garlic
1/4 ts Dried thyme
4 4-oz boneless pork loin
3 Dried ancho chilies
1/2 ts Ground oregano
2 tb White distilled vinegar
1 tb Vegetable oil

Servings

INSTRUCTIONS

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 1/2 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 EAT-L Digest by Kaye Sykes on Dec 11, 1997

NOTES

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Chili-Marinated Pork Chops

2 Cloves
1/4 ts Ground cinnamon
2 Garlic
1/4 ts Dried thyme
4 4-oz boneless pork loin
3 Dried ancho chilies
1/2 ts Ground oregano
2 tb White distilled vinegar
1 tb 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 1/2 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 EAT-L Digest  by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec  11, 1997

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Nutrition

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Serving Size: 1 Serving (49g)
Recipe Makes: 4 Servings

Calories: 50
Calories from Fat: 28 (56%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 12.1mg		0 %
Potassium 158mg		4 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 4.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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