Pork Chops with Red Chile Pepper Sauce
- 10 to 12 loin pork chops, medium thick cut with bone
- 3 jalapeno peppers
- 2 tablespoons solid vegetable shortening or lard
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1/2 cup water
- 1/4 teaspoon salt
- 3 cloves garlic
- 2 (15-ounce) cans whole peeled tomatoes, 2 whole tomatoes reserved and 1/4 cup liquid reserved for Spanish Rice
Wet a small tea towel, then wrap the jalapenos in the tea towel and let them rest for 20 minutes. (This will help to soften them for peeling)
While peppers rest, heat shortening in large cast iron skillet on medium-high.
Cut pork chops into small and medium pieces (the sections with bone will be bigger). Season both sides of chops with kosher salt, garlic powder and crushed black pepper. Cook pork chops in skillet for about 15 to 20 minutes, periodically adding water to steam. Pork is done when chops have caramelized and water has evaporated.
Take peppers out of tea towel and peel off skin. Cut off the ends of the peppers and place, one at a time in a food processor, and grind down with the salt and garlic. Add 1 tomato at a time (from the 2 cans of tomatoes), and grind all ingredients until sauce forms. Taste to determine if more salt is needed. Add the sauce to the pan with pork chops and simmer on low heat, uncovered, for about 10 to 15 minutes.
* For hotter sauce, use fewer tomatoes.
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Recipe courtesy Laura Holmes