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Chili Pepper Pork Chops with Tequila

September 15, 2011 By Korena in the Kitchen 2 Comments

We have a recipe from Nate’s parents involving baked pork loin with green chili peppers and onions in a creamy sauce made with a little sour cream. With those ingredients you can’t really go wrong, but I still decided to play around with it a bit. I used bone-in pork chops (the bone adds more flavour and keeps them juicy) instead of pork loin, roasted peppers instead of canned jalapenos, and added some cumin. I also added tequila because – well, why not? I was feeling a slightly Mexican vibe from the peppers and cumin and it just seemed right. Turns out it was!

Actually I added tequila twice… 😉

Making this is a little bit time consuming because you have to roast the peppers, but if you plan ahead you could roast the peppers while you brown the pork chops, then peel and chop them while the onion is sautéeing. If you’re the plan ahead type, that is. I usually seem to be cooking by the seat of my pants, so to speak.

So, plan ahead and make this. It’s delicious served over brown rice to soak up the sauce, which has a little bit of a tequila kick. Or maybe I’m just a lightweight ;).

Chili Pepper Pork Chops with Tequila

Serves 2.

First, roast the peppers:

2-3 medium-sized peppers, cut in half lengthwise (I used a poblano pepper, a white Hungarian pepper, and half a green bell pepper, which are all quite mild, but feel free to use a variety with more heat)

Place the peppers cut-side down on a foil lined baking sheet. Broil until the skin is charred, then put the peppers in a bowl and cover with plastic wrap. Let them steam for a few minutes, then remove the seeds and membranes, peel off the skins, and slice into strips. Set aside.

Turn the oven to 350ËšF. Prepare the pork chops:

2 bone-in pork chops

Season on both sides with:

salt

pepper

a little granulated sugar (to help with browning and caramelizing, not make them sweet!)

Heat a splash of olive oil and little butter in an oven-proof frying pan over medium heat and cook the pork chops on both sides until golden brown. Remove the pork chops  from the pan and add:

1 small sliced onion

1 minced garlic clove

Sauté  in the frying pan until browned and soft, and season with:

salt

pepper

1 tsp cumin powder

Deglaze the pan with a shot of tequila, stirring to scrape up the browned bits on the bottom of the pan. Nestle the pork chops back in the pan, cover with the roasted peppers, and sprinkle with more salt, pepper, and cumin.

Bake in a 350ËšF oven for 20-25 minutes. Remove the pork chops, leaving the onions and peppers in the pan, and place the pan over medium heat. Stir in:

2 tbsp sour cream

1 shot tequila

Simmer for a few minutes, then return the pork chops to the pan and coat with the sauce. Serve over brown rice.

Filed Under: Main Dishes, Recipes Tagged With: cooking, dinner, food, pork chops, recipe, roasted peppers, tequila

Daring Bakers: Mexican Chocolate Marquise

May 27, 2011 By Korena in the Kitchen 22 Comments

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle. Check out the challenge details and all the other Daring Bakers’ interpretations of it at the Daring Kitchen.

Last week Nate and I agreed that we’d been eating like crap lately – too much sugary junk, not enough vegetables – and we made a pact to eat better. Then the next day I started making this Daring Bakers Challenge, which is definitely sugary and doesn’t contain any vegetables, unless you count cocoa or tequila as a vegetable.

They were both vegetables/plants, once upon a time, right? Right?!

Oh well. Our fridge is overflowing with lettuce right now, so we’ll make up for it in salads 😉

This is a complicated looking dessert that is actually fairly straight forward, once you get your ducks in a row. The original recipe comes from a restaurant in Seattle, and the yield was for 18 servings!! Thank you Audax Artifex for cutting it down to a more reasonable 6 servings – although this could have easily made 8 servings. It was so rich that only Nate and I managed to clean our plates – everyone else tapped out, so next time I’ll definitely serve smaller portions!…

Read More »

Filed Under: Daring Bakers / Daring Kitchen Challenges, Other Baked Goods & Sweets, Recipes Tagged With: baking, caramel, chipotle, chocolate, Daring Bakers Challenge, dessert, eggs, food, meringue, nuts, recipe, tequila

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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