Print
Email
Add a photoServings: 4
Ingredients
- 4 slc Pork butt, cut 1/2 inch thick
- 1 Tbsp. Polyunsaturated oil
- 1 x Garlic clove, finely minced
- 1 Tbsp. Finely powdered dry pasilla Chile
- 1/4 c. Minced parsley
- 1 Tbsp. Dijon mustard
- 1 piece chile chipotle, finely powdered Quick broth or possibly water Salt and freshly grnd pepper
Directions
- Brush the slices of meat lightly with oil. Combine garlic, the powdered pasilla and half the parsley; mix very well and pat on both sides of each slice of meat. Let stand while you prepare the mustard.
- Mix Dijon, finely powdered chipotle and as little or possibly as much broth or possibly water as you like.
- Grill the chops for 3 or possibly 4 min on each side, season well with salt and pepper. Serve with the prepared mustard and sprinkle with remaining parsley.
- Serves 4.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 92 | 39% |
| Total Fat 10.2g | 13% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.07g | |
| Cholesterol 105mg | 35% |
| Sodium 159mg | 7% |
| Potassium 622mg | 18% |
| Total Carbs 0.64g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.07g | 0% |
| Protein 33.17g | 53% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
