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Ingredients
2 tsp vegetable oil
1 garlic clove, minced
1 tsp seeded and minced jalapeno pepper
1 cup canned Italian tomatoes (with
liquid), drain, seed and chop tomatoes, reserving liquid
1/4 cup dry red table wine
1 tsp chopped cilantro (Chinese parsley)
or Italian (flat-leaf) parsley
1/4 tsp chili powder
Dash hot sauce
2 pork loin chops (5 ounces each),
broiled until rare
Method
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In 9-inch skillet heat oil; add garlic
and jalapeno pepper and cook over high, heat, stirring frequently,
until softened, about 1 minute.
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Add remaining ingredients except pork
chops and cook, stirring frequently, until mixture comes to a boil.
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Reduce heat to medium-low; add chops and
let simmer for 15 minutes or until tender.
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MAKES 2 SERVINGS.
Notes:
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A common ingredient in Tex-Mex cookery is
the jalapeno pepper, a small, hot chili pepper named for Jalapa, the
capital of Veracruz, Mexico. When handling the jalapeno or any chili
pepper, wear rubber gloves and be careful not to touch your face or
eyes.
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