3 garlic cloves, peeled
2 teaspoons cumin seed, toasted
1 chipotle chili in adobo sauce plus 1 teaspoon sauce
1/2 teaspoon Kosher salt
1/2 cup dry white wine
3 - 4 double thick pork chops
2 teaspoons olive oil
Toast cumin in a heavy pan until lightly browned an aromatic. Place in a molcajete and grind the seeds until they are pulverized. Add the garlic to the molcajete and mash until it is smooth. Add the chipotle and the adobo sauce and grind till the mixture is smooth. Put pork chops on a plate and smooth the paste over the pork chops. Cover with plastic wrap and allow to sit, refrigerated for an hour or overnight. Heat pan, then add the oil, add pork chops, cook awhile, add the wine.... allow to cook slowly until cooked through.
Posted: 7/14/2009 8:32:20 AM