Monday, November 9, 2009
Grilled Pork Chops with Poblano Cream Sauce
Total Time: 50 min.
Marinating Time: 3 hrs.
Preparation Time: 30 min.
Simmering Time: 5 min.
Cooling Time: 15 min.
This is great recipe for outdoor grilling during the summer. It was featured in "Best of 1999" in the LA Times.
For the Pork Chops
4 pork center loin chops - about 3/4-inch-thick
1/2 teaspoon Mexican oregano
Salt
1/3 cup oil
2 cloves garlic - sliced
Chopped cilantro - for garnish
For the Poblano Cream Sauce
4 poblano peppers
1 tablespoon butter
1 clove garlic - minced
1/3 cup onion - chopped
1/2 cup chicken broth
1 cup whipping cream
Salt
Freshly ground pepper
For the Pork Chops
Season pork chops with oregano and with salt to taste. Arrange chops in glass baking dish in single layer, pour garlic oil over and add sliced garlic. Cover and marinate several hours or overnight.
Grill chops on hot outdoor grill or heavy cast-iron grill pan set on stove until brown on outside yet light pink in center, 3 to 4 minutes per side. Serve with warm Poblano Cream Sauce and garnish with cilantro and reserved pepper strips (from Cream Sauce).
For the Poblano Cream Sauce
Roast poblano chiles on rack over gas burner or on pan beneath broiler until charred on all sides. Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes. Peel peppers, then cut each in half and remove ribs and seeds. Cut 2 pepper halves lengthwise into strips and set aside for garnish. Chop remaining peppers coarsely and set aside.
Melt butter in skillet over medium heat. Add garlic and onion and saut� until onion just begins to brown, 4 to 5 minutes. Stir in broth and whipping cream. Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minutes.
Stir in chopped chiles and simmer 1 minute. Pour into blender and pur�e. Return Sauce to skillet, add salt and pepper to taste and keep warm.
Pork Chops can also be prepared by frying pork chops in 1T olive oil for 4-5 minutes on each side.
Marinating Time: 3 hrs.
Preparation Time: 30 min.
Simmering Time: 5 min.
Cooling Time: 15 min.
This is great recipe for outdoor grilling during the summer. It was featured in "Best of 1999" in the LA Times.
For the Pork Chops
4 pork center loin chops - about 3/4-inch-thick
1/2 teaspoon Mexican oregano
Salt
1/3 cup oil
2 cloves garlic - sliced
Chopped cilantro - for garnish
For the Poblano Cream Sauce
4 poblano peppers
1 tablespoon butter
1 clove garlic - minced
1/3 cup onion - chopped
1/2 cup chicken broth
1 cup whipping cream
Salt
Freshly ground pepper
For the Pork Chops
Season pork chops with oregano and with salt to taste. Arrange chops in glass baking dish in single layer, pour garlic oil over and add sliced garlic. Cover and marinate several hours or overnight.
Grill chops on hot outdoor grill or heavy cast-iron grill pan set on stove until brown on outside yet light pink in center, 3 to 4 minutes per side. Serve with warm Poblano Cream Sauce and garnish with cilantro and reserved pepper strips (from Cream Sauce).
For the Poblano Cream Sauce
Roast poblano chiles on rack over gas burner or on pan beneath broiler until charred on all sides. Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes. Peel peppers, then cut each in half and remove ribs and seeds. Cut 2 pepper halves lengthwise into strips and set aside for garnish. Chop remaining peppers coarsely and set aside.
Melt butter in skillet over medium heat. Add garlic and onion and saut� until onion just begins to brown, 4 to 5 minutes. Stir in broth and whipping cream. Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minutes.
Stir in chopped chiles and simmer 1 minute. Pour into blender and pur�e. Return Sauce to skillet, add salt and pepper to taste and keep warm.
Pork Chops can also be prepared by frying pork chops in 1T olive oil for 4-5 minutes on each side.
Paprika Chicken
2 broiler chickens (I used boneless, skinless breasts instead because it was what I had and it turned out good)
2 tbsp vegetable oil
2 tbsp butter
1 clove garlic
4 small onions (I used a half a large one coarsely chopped)
1 cup sour cream
1 cup chicken broth
2 tbsp paprika
salt to taste
melt butter into the vegetable oil and brown chicken. Remove chicken and place in a baking dish. To remaining oil, add onion and garlic and saute until golden. Add sour cream, broth, and paprika and stir until smooth. Salt to taste. Pour sauce over chicken. Bake in a 350 degree oven for 1 hour covered.
The sauce recipe can be cut in half and use 3 chicken breasts which worked out great.
2 tbsp vegetable oil
2 tbsp butter
1 clove garlic
4 small onions (I used a half a large one coarsely chopped)
1 cup sour cream
1 cup chicken broth
2 tbsp paprika
salt to taste
melt butter into the vegetable oil and brown chicken. Remove chicken and place in a baking dish. To remaining oil, add onion and garlic and saute until golden. Add sour cream, broth, and paprika and stir until smooth. Salt to taste. Pour sauce over chicken. Bake in a 350 degree oven for 1 hour covered.
The sauce recipe can be cut in half and use 3 chicken breasts which worked out great.
chicken coconut satay with cilantro
1 14oz can unsweetened coconut milk
1/3 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp chopped jalapeno
1 small clove garlic minced
salt and pepper to taste
1 1/2 lb chicken cutlets cut into 1 inch strips
combine the coconut milk (reserving 1 tbsp if making peanut dipping sauce), cilantro, lime juice, jalapeno, garlic, salt, and pepper in a bowl and mix well. add the chicken, stirring to coat. cover and refrigerate for at least 20 minutes up to 1 hour. preheat the broiler
thread the chicken onto metal skewers shaking off excess marinade and broil turning once for 7 minutes or until the chicken is lightly browned and cooked through. transfer to a platter and serve immediately
peanut dipping sauce
3 tbsp unsweetened non-hydrogenated peanut butter
1 tbsp unsweetened coconut milk
1 tbsp toasted sesame oil
1/2 cup water
1 tbsp soy sauce
1 tbsp lime juice
1 small clove garlic
1/2 cup coarsely chopped cilantro
combine all the ingredients in a food processor and puree until smooth. if the sauce is too thick add a bit more water. serve immediately or refrigerate covered for up to 4 days
1/3 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp chopped jalapeno
1 small clove garlic minced
salt and pepper to taste
1 1/2 lb chicken cutlets cut into 1 inch strips
combine the coconut milk (reserving 1 tbsp if making peanut dipping sauce), cilantro, lime juice, jalapeno, garlic, salt, and pepper in a bowl and mix well. add the chicken, stirring to coat. cover and refrigerate for at least 20 minutes up to 1 hour. preheat the broiler
thread the chicken onto metal skewers shaking off excess marinade and broil turning once for 7 minutes or until the chicken is lightly browned and cooked through. transfer to a platter and serve immediately
peanut dipping sauce
3 tbsp unsweetened non-hydrogenated peanut butter
1 tbsp unsweetened coconut milk
1 tbsp toasted sesame oil
1/2 cup water
1 tbsp soy sauce
1 tbsp lime juice
1 small clove garlic
1/2 cup coarsely chopped cilantro
combine all the ingredients in a food processor and puree until smooth. if the sauce is too thick add a bit more water. serve immediately or refrigerate covered for up to 4 days
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