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CARNE ADOVADA
Not much fresh garden goodies in this one, but ya gotta have a li'l meat to go with everything else. You can reduce the amount of chiles if desired.
Serves: 6
Prep.Time: 30 minutes
6 Loin Pork Chops, 3/4" thick
5 teaspoons crushed dried Red Chile Peppers, or Red Pepper Flakes
1 teaspoon crushed Coriander Seeds, or ground Coriander
1/3 cup finely chopped Onion
1/4 cup Vegetable oil
1 1/2 teaspoons Salt
1/4 cup Vinegar
1 cup Chicken Broth
Arrange chops in a shallow baking dish. In a small bowl, combine crushed chiles or red pepper flakes, coriander and onion; sprinkle over chops. In a small bowl, whisk oil, salt, vinegar and broth; pour over chops. Cover and refrigerate overnight.
Preheat oven to 375 degrees; grease a 13x9x2 baking dish. Transfer chops and sauce to baking dish; cover and bake 1 hour or until tender. Serve with sauce over chops.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved