[CH] Tequila Lime Pork chops (with chiles)
Dorothy Sheets (dsheets@ameritech.net)
Wed, 17 Apr 2002 10:30:58 -0400
Marilyn, here's my favorite pork chop recipe (with chiles):
Tequila Pork Chops
4 center cut loin pork chops (each about 3/4 in. thick)
1/2 teaspoon cumin seed
1/4 cup (1/8 lb.) butter or margarine
3 cloves garlic, pressed or minced
1/4 cup fat-skimmed chicken broth
1/2 cup tequila
¼ cup lime juice
2 to 4 teaspoons minced fresh jalapeno chiles
salt and pepper to taste
1) Trim and discard fat from chops. Wipe chops with a damp towel, then
press cumin seeds equally onto wide sides of each piece.
2) Place a 10 to 12-inch nonstick frying pan over high heat. When hot,
add 1 teaspoon butter, tilting to coat pan. Add chops; brown well on
each side, about 6 minutes total. Stir in garlic.
3) Remove pan from heat. Stir broth, tequila, and lime juice into pan.
Set over high heat. When liquids boil, reduce heat and simmer until
meat is no longer pink in center (cut to test), about 4 minutes.
Transfer chops to a platter and keep warm.
4) On high heat, boil pan juices until reduced to 3 to 4 tablespoons,
about 2 minutes. Add remaining butter, in a lump, and stir in blended
with sauce. Season to taste with chiles. Pour sauce over pork. Season
to taste with salt and pepper.
Add (lots) more jalapenos to taste! I have also made this with a
jalapeno/serrano mixture. Enjoy.
Dot in DEE-troit