Volume 8, Issue 119 - June 23, 2005

Hello Recipe Club,

Today's recipes all sound good to me. One has a crust of onions, the next one has a salsa with mangos and tequila and if you like it spicy, try the last recipe with the Vindaloo Sauce. It is a spicy marinade that I believe would go well on the other white meat...chicken.

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Pork Chops with Crust of Onions

Makes 4 servings

Ingredients:

4 large center-cut pork chops
salt and freshly ground white pepper
5 1/2 tablespoons butter, divided
2 teaspoons chopped fresh tarragon (or 1 teaspoon dried)
4 cups chopped onions
thyme (fresh or dried)
2/3 cup dry white wine
2/3 cup chicken stock
2/3 cup fresh homemade bread crumbs
2/3 cup freshly grated parmesan

Preparation:

Sprinkle chops with salt and pepper. Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently, so they do not stick. Remove from pan, sprinkle with tarragon, cover and keep warm.

Add another tablespoon of butter to the pan drippings and sauté onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with remaining onions.

Pour wine into the pan and bring to a boil. Add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over chops.

Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes.

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Pork Chops with Mango-Tequila Salsa

Makes 4 servings

Ingredients:

2 tablespoons tequila
2 tablespoons jalapeño pepper jelly, melted
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
4 center-cut pork loin chops, 4 ounces each, boned
cooking spray

Mango Tequila Salsa:

2 cups pitted, peeled and diced mango
2/3 cup finely chopped red bell pepper
3 tablespoons tequila
2 tablespoons orange juice
1 tablespoon minced, seeded jalapeño pepper
2 teaspoons chopped fresh mint
1/4 teaspoon salt

Preparation:

Combine first 6 ingredients in a large zip lock style plastic bag. Marinate in refrigerator for 8 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Prepare grill or broiler. Place pork on grill rack or broiler pan coated with cooking spray. Cook 7 minutes on each side or until pork is done, basting occasionally with reserved marinade. Serve with Mango-Tequila Salsa on the side.

Mango-Tequila Salsa:

Combine all salsa ingredients in a small bowl, stir well. Cover and chill.

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Pork in Hot and Spicy Cayenne Sauce (Vindaloo)

Makes 4 servings

Ingredients:

1 1/2 pounds boneless pork shoulder or leg

Marinade:

1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons mustard seeds
10 dry red chili peppers
1 teaspoon turmeric
1/3 cup coconut or red wine vinegar
1 tablespoon minced garlic
5 tablespoons mustard oil or olive oil
one 3 inch cinnamon stick
6 whole cloves
1 cup finely chopped onions
1 tablespoon grated or crushed fresh ginger
1 tablespoon paprika
1 teaspoon palm sugar or maple syrup
1 cup water
coarse salt

Preparation:

Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl.

Combine coriander, cumin, mustard and chilies,  grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.

Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, onions and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.