PORK CHOPS WITH POBLANO-CILANTRO SAUCE
See also: Mark Vogel’s article on Cilantro
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 pork chops
olive oil, as needed
onion, 8 ounces, chopped
6 cloves garlic, chopped
1) Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary.
2) Brush the chops with olive oil and season with salt, pepper, and cayenne powder.
3) Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside.
4) Roughly chop the remaining poblano peppers and sauté with the onion in the same pan you sautéed the chops until the onions start to soften. Add extra oil if necessary.
5) Add garlic and sauté one minute more.
6) Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
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