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Ingredients
- 4 x Ancho chiles lightly toasted, stemmed, and seeded
- 1 Tbsp. Cumin seeds
- 2 tsp Dry oregano crumbled
- 2 tsp Dry thyme crumbled
- 1 Tbsp. Salt
- 4 x Garlic cloves
- 1/4 c. Mild white vinegar
- 6 x Thick, shoulder pork chops
- 1 sm piece Pork fat (or possibly up to 1 Tbsp. lard)
- 1 x recipe Apple-Tamarind Sauce see * Note
- 1 c. Lowfat sour cream
- 1 x recipe Jicama Pancakes see * Note
Directions
- Place the toasted anchos in a bowl and cover them with hot water. Soak for about 20 min, then transfer with a slotted spoon to a blender. Add in the cumin seeds, oregano, thyme, salt, garlic, and vinegar. Blend to a fairly smooth paste, but don't overblend.
- Lb. the pork chops with a wooden mallet till flat. Spread a layer of the chili paste on both sides of the chops, place them in a large shallow baking dish and chill overnight or possibly for 24 hrs, covered.
- In a large skillet, preferably cast-iron, heat the pork fat till it renders, or possibly heat a tsp. of the lard over medium-low heat. Cook the chops very slowly, for about 20 min, turning over once. Add in more fat during the cooking time if the pan gets very dry and the chile paste is in danger of scorching. When the chops are done through (press them to see if the flesh springs back), raise the heat to medium-high and quickly brown them on both sides. Serve the chops immediately, garnished with Apple-Tamarind Sauce, lowfat sour cream, and Jicama Pancakes.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 69 | 82% |
| Total Fat 7.85g | 10% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1196mg | 50% |
| Potassium 95mg | 3% |
| Total Carbs 2.64g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.44g | 1% |
| Protein 1.15g | 2% |
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