This was tonight's dinner - I marinated some pork in a smoked chile marinade and then cooked it on the cast iron stovetop grill. Served it with fried brussel sprouts with garlic (a favorite around here). Delicious. * Exported from MasterCook * Grilled Chile Pork Recipe By : adapted from Steven Raichlen Serving Size : 4 Preparation Time :0:00 Categories : Chiles Low Carb Main Dish Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pork chops Marinade: 1 tsp cumin seeds 1/2 tsp mixed peppercorns 1 lg ripe tomato 3 cloves garlic -- sliced 1/2 onion -- cut in half 2 limes -- juiced 3 tbsp fresh orange juice 2 tbsp red wine vinegar -- or pepper vinegar* 2 chipotle pepper -- ** see note 1 tsp Atkins Ketch-A-Tomato Catsup 1 tsp mexican oregano -- crumbled 1 tsp coarse salt For marinade: In a small cast iron pan, over medium heat, toast the cumin seeds and peppercorns, until they are fragrant, about 30 seconds to 1 minute. Transfer to a small spice grinder or blender. Grind to a fine powder. If using a blender, ground spices should remain in blender. If using a spice grinder, place in a large bowl. In a large cast iron pan over medium heat, toast garlic cloves, onion and tomato until browned all over. For garlic, this will take 4 minutes, for onion 10 minutes and for tomatoes 10. Keep moving the tomatoes, garlic and onions until browned all over. Remove from pan and place either in blender or in bowl. Add the citrus juices, vinegar, chile, oregano and salt. With hand blender, puree ingredients in bowl until pureed well. If using blender, blend until completely pureed. Might have to add extra liquid to make a smooth puree. Makes 2 cups puree. Enough marinade to coat 4 lb of meat. Marinade will keep in refrigerator for up to several weeks. To make pork: Place pork and 1/2 the marinade in a zip-type bag or a large bowl. Coat pork well and keep refrigerated for an hour or so. Preheat cast iron grill (or George Foreman Grill). When hot, place pork on grill and cook until cooked through, still lightly pink, about 4 minutes or so each side. If using George Foreman Grill, cook for 6 minutes until cooked through (might take longer). Serve, garnished with extra marinade. - - - - - - - - - - - - - - - - - - Serving Ideas : Fried Brussel Sprouts NOTES : Risa's notes: * I used a vinegar that was infused with chile peppers. Salmar Pepper Vinegar - Product of Portugal. My cousin got it at Dean & Deluca for me. ** I used a thai smoked chile that Mary Anne sent me from Thailand. Recipe originally calls for 2-4 chipotles and 1 tsp of the adobo sauce. I omitted the adobe sauce but used catsup instead. Nutritional breakdown per serving (1 chop w/ a bit of the marinade): 11.9g carbs, 1.5g fiber, 19.2g fat, 6.6g sat fat, % carb 13.9 ===== RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 12/26/03 __________________________________ Do you Yahoo!? Free Pop-Up Blocker - Get it now http://companion.yahoo.com/