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Add a photoServings: 8
Ingredients
- 6 x ancho chiles
- 1/2 x onion diced
- 1 tsp chopped garlic
- 2 Tbsp. oil
- 1 c. beer
- 1 c. chicken broth
- 1/2 c. sugar cane juice
- 1 tsp grnd roasted cumin
- 1 tsp grnd roasted coriander Salt to taste Freshly-grnd black pepper to taste
- 8 x thick pork chops - (1/2 lb ea)
Directions
- Roast chiles in dry skillet over medium heat till softened, 8 to 10 min. Remove stems and seeds. Chop chiles.
- Saute/fry chiles with onion and garlic in oil, 8 min. Add in beer and broth and boil over medium heat till reduced by half, about 10 min.
- Add in sugar cane juice, cumin, coriander and salt and pepper to taste. Simmer over medium heat 30 min. Puree mix in blender.
- Place pork chops in glass dish and pour over marinade. Cover and chill 24 hrs.
- Remove chops from marinade. Grill over medium-high heat till brown on both sides, 6 to 8 min.
- Place in 13- by 9-inch baking pan, cover with foil and bake at 500 degrees till tender, 25 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 277 | |
| Calories from Fat 167 | 60% |
| Total Fat 18.66g | 23% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 40mg | 13% |
| Sodium 807mg | 34% |
| Potassium 280mg | 8% |
| Total Carbs 17.09g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 12.76g | 9% |
| Protein 8.2g | 13% |
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