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¼ cup honey
¼ cup red wine vinegar
2 dried chipotle chilies, crumbled
1 teaspoon garlic salt
4 (4 oz. each) pork loin chops
2 teaspoons ground coriander
2 teaspoons oregano leaves
2 teaspoons rosemary, crushed
Tomatillo Salsa (see recipe below)
Bring honey, vinegar, chilies and garlic salt to boil in small saucepan; simmer 5 minutes. Marinate pork in honey mixture at least 1 hour in refrigerator. Remove pork from marinade; discard marinade; combine ground coriander, oregano leaves and rosemary and press onto all surfaces. Let stand at least 10 minutes. Barbecue or broil (on middle shelf of oven) chops for 10 to 12 minutes or until barely pink in center.
Tomatillo Salsa: Makes 1¾ cups
1 Tablespoon olive oil
1 clove garlic, minced
½ cup onion, finely chopped
1 cup tomatillos, finely chopped
¼ cup Anaheim chilies, chopped
2 Tablespoons cilantro
¼ cup white vinegar
¼ cup honey
1 teaspoon salt
½ teaspoon pepper
½ cup canned diced tomatoes, drained
In medium sauce pan, heat oil over medium heat. Sauté garlic and onion until fragrant and soft, 2 to 3 minutes. Add tomatillos, chilies, cilantro, white vinegar, honey, salt, and pepper and bring to a boil. Reduce heat and simmer 5 minutes. Add tomatoes; mix well.
Serving Suggestion: Serve salsa over grilled pork chops with cornbread and steamed squash and eggplant.
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