City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Darla's Pork Chops with Ancho Chili Baste and Glaze
May/Jun 2009
This glaze is delicious on pork, but it is just as good on grilled or roasted vegetables served on rice or pasta with shreds of leftover pork stirred in, and on other grilled or roasted meats.
4 red bell peppers
2 ancho chiles (available at Latin markets)
6 garlic cloves, minced
1 T. dry-roasted cumin seeds
1/2 t. ground cinnamon
1/8 t. ground cloves
Salt and freshly ground pepper to taste
Juice of 1 lemon
4 T. liquid honey
8 double-cut pork chops
Roast the red peppers over an open flame until blackened, then tuck them into a plastic bag to steam for a few minutes. Using tongs, briefly toast the ancho chilies over an open flame, then cover them with water, cover snugly and simmer or microwave to soften. Reserve the water, and remove the seeds from the anchos.

Peel, seed and purée the bell peppers with the garlic and anchos, and a little of the anchos’ rehydrating water as needed. Add the cumin, cinnamon, cloves, salt, pepper and lemon juice to taste. Divide the paste in half, adding the honey to one-half. Set aside the sweetened portion to use as a glaze. Marinate the chops in the unsweetened purée, then grill over high heat. Brush the reserved sweetened glaze over the cooked chops and heat briefly on the grill. Serves 8.