November 14, 2000
Pork chops in red chile sauce.
If you have some left over enchilada sauce, this is a dish that can impress a date.
Mix a bit of flour with salt, pepper and paprika. Lighly dust thin boneless pork chops in the seasoned flour. Cook the chops until done or almost done in a minimum amout of oil, set aside and keep warm. In the same pan heat up the left over enchilada sauce scaping up any pork bits. No need to simmer, an occasional bubble is just right. Add the pork chops and let them warm in the sauce for a few minutes. No need to turn or coat the chops.
Spoon some of the sauce on the serving plate, add a chop and some simple white rice on the side. (I’ve been known to put some sauce on top of the rice – muy bueno) Garnish with your favorite green stuff (Italian parsley, cilantro, green onion). This is a great dish for people who are hesitant about “Mexican Cooking” (assuming you haven’t used powerful chilies for the sauce).