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Liberty Bar's Pork Chops with Salsa Chile Guajillo and White Rice
Salsa:
2 medium tomatoes (or 7-8 tomatillos)
12 guajillo chiles
3 cloves garlic
1 bay leaf
1 1/2 C. hot water
2 T. lard (or bacon drippings)
1/2 medium white onion, chopped
1 T. salt (or to taste)
White Rice:
1 1/2 C, white rice
1/3 C. olive oil
1/3 carrot, peeled and sliced
2 T. peas
1/3 medium white onion, chopped
1 clove garlic, chopped
3 1/2 C. well-salted chicken broth
Pork Chops:
olive oil, as needed
4 pork chops (center rib or loin, about 1 inch thick)
salt and pepper to taste
For Salsa:
Roast tomatoes on a grill, dry com�l or cast-iron frying pan until softened
throughout. Toast the chiles briefly, if desired, then remove stems and seeds.
Soak chiles, garlic and bay leaf in hot water for approximately 15 minutes,
placing a plate on top to keep them immersed. In a blender, pur�e the chiles and
garlic along with their soaking water. Set the bay leaf aside. When smooth, add
tomatoes and pulse to blend; be careful not to overblend. Heat lard in a frying
pan, add onion and cook, stirring, for 3-4 minutes. Add pur�ed chile/tomato
mixture, the bay leaf and salt to taste. Cook about 15 minutes on medium-high
heat, stirring frequently. (The sauce can be made up ahead and reheated. Extra
sauce can be refrigerated for several days or frozen for future use.) Remove bay
leaf when you are ready to serve the sauce.
Makes about 2 cups.
For White Rice:
Pour warm water over rice and let stand for 10 minutes. Drain and rinse well
with cold water; drain well. Heat oil over high heat in a deep pot. Add rice,
carrots and peas. Stir until evenly coated with oil. Fry until rice begins to
brown. Add onion and garlic; fry until translucent, about 3 minutes more. This
process should take about 10 minutes. If it takes longer, the heat is not high
enough and the rice will be mushy. Add chicken broth and bring to a boil. Reduce
heat, cover and cook for about 10 minutes more or until rice has absorbed the
broth.
For Pork Chops:
Heat 1-2 tablespoons olive oil in frying pan over medium-high heat. Add chops to
pan and saut� for 1-2 minutes. Turn and cook on second side for 1 minute. Reduce
heat, cover and cook pork chops until they reach an internal temperature of
150�F, about 4 minutes more. Serve topped with guajillo salsa, accompanied by
white rice.
Makes 4 servings.
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