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Pork with Onion Salsa
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    Pork with Onion Salsa

  • Six 3/4-inch thick center cut pork chops
  • Apple Cider Marinade:
  • 1 1/2 cups apple cider
  • 1/2 cup dry sherry
  • 2 Tbl. mild chile powder
  • 2 Tbl. olive oil
  • 6 whole black peppercorns
  • 2 bay leaves
  • 1/2 tsp. salt
  • Grilled Red Onion Salsa:
  • 1 pound small red onions, cut into 1/4-inch-thick slices
  • 6 garlic cloves
  • 2 Tbl. olive oil
  • 1/4 cup apple cider
  • 1/4 cup dry sherry
  • 2 Tbl. red wine vinegar
  • 2 Tbl. sherry vinegar
  • 2 Tbl. chopped fresh cilantro
  • 2 Tbl. chopped fresh parsley
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • Put the pork chops into a shallow baking dish. Prepare the apple cider marinade: In a medium-size bowl, whisk together all marinade ingredients. Pour over the pork chops, cover with plastic warp, and marinate in the refrigerator for at least 4 or up to 24 hours, turning the chops occasionally. Preheat the grill to medium-hot. Place a vegetable grill rack on top and brush with oil. Prepare the red onion salsa: Brush the onion slices and garlic cloves with the oil. Grill the onion and garlic for about 6 minutes, or until lightly browned and softened. Remove from the grill and set aside until cool. Coarsely chop the onions and garlic and put into a medium-size bowl. Add the remaining salsa ingredients and mix well. Set aside. Grill the chops for 5 to 7 minutes on each side, or until just cooked through. Remove to a platter and serve accompanied by the salsa.

    Serves 4 to 6

    From: SOUTHWESTERN GRILLING by Jane Stacey, 1997, used with permission of Bantam Books.
    Posted By:CompuCook website
    Post Date: 12/04/97

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