Saturday, April 23, 2005

Caribbean Pork Chops


1/3 c. pineapple juice
2 oz. dry white wine or pineapple juice
1 tbsp. + 1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground pepper
4 (3 oz.) boneless loin pork chops
1/2 c. chopped onion
1/2 c. poblano pepper, seeded and minced
3 med. tomatoes, blanched, peeled, seeded and chopped
2 tbsp. chopped fresh cilantro
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Prepare marinade in gallon-size sealable plastic bag, combine pineapple juice, wine, 2 teaspoons oil, salt and pepper. Add pork chops. Seal bag. Refrigerate at least 2 hours or overnight, turning bag over occasionally.

Prepare sauce, in small saucepan, heat remaining 2 tablespoons oil. Add onion and poblano pepper; cook, stir frequently 5 minutes until tender. Add remaining ingredients. Simmer 3 minutes.

Drain marinade into sauce. Bring to boil and simmer 10 minutes. Meanwhile grill chops 7 minutes on each side or until cooked through but still juicy. Serve each chop with sauce.


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