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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Pork Chops With Poblano Cream Sauce
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Outdoor_cooking - Grilled Pork Chops With Poblano Cream Sauce Post by :Edwin_Ryan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :640

Click below to download : Outdoor_cooking - Grilled Pork Chops With Poblano Cream Sauce (Format : PDF)

Outdoor_cooking - Grilled Pork Chops With Poblano Cream Sauce

4 loin pork chops, about 3/4-inch-thick
1/2 teaspoon crumbled Mexican oregano
Salt
1/3 cup garlic oil
2 cloves garlic, sliced
Chopped cilantro, for garnish
Poblano Cream Sauce (recipe below)


Season pork chops with oregano, and 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).


Poblano Cream Sauce:
4 poblano chiles
1 tablespoon butter
1 clove garlic, minced
1/3 cup chopped onion
1/2 cup chicken broth
1 cup whipping cream
Salt
Freshly ground pepper


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 saute 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 puree. Return Sauce to skillet, add salt and pepper to taste and keep warm.


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