Oster 4781 user manual Pork Chops With Spicy Red Pepper Sauce, recipes, Servings

recipes

PORK CHOPS WITH SPICY RED PEPPER SAUCE

4 Servings

1 medium-large sweet red pepper (8 ounces) 1/2 cup cilantro leaves

1 clove garlic, chopped

1 tsp. unsweetened cocoa powder 1/2 tsp. anise seed

1/2 tsp. chili powder 1/2 tsp. sugar

1/8 to 1/4 tsp. ground red pepper 1/2 cup plain low-fat yogurt

1/2 tsp. chili powder 1/4 tsp. salt

1/4 tsp. pepper

4 loin chops, 1-1/4 to 1-1/2 pound

1/2 medium-sweet red pepper, cut into 4, 1/4-inch slices

Place whole red pepper on spit of rotisserie, stem-side up. Cover and cook for 20 to 25 minutes or until charred. Remove from spit and place in a paper bag. Close bag and allow to cool. When cool, remove and discard stem, skin and seeds. Place cooked pepper in a blender container.

Add cilantro, garlic, cocoa powder, anise seed, chili powder, sugar and ground red pepper. Cover and blend until chopped. Add yogurt, blend until smooth, scraping down sides. Pour into a bowl, cover and chill 1 to 2 hours.

Combine the 1/2 tsp. chili powder, salt and pepper. Rub into loin chops. Place on spit, horizontally with a slice of red pepper on top of each chop. Close door and cook until internal temperature reaches 150°-155°F/65°-68°C (approximately 35 to 40 minutes). Bring Red Pepper Sauce to room temperature or warm carefully, do not boil.

Serve chips with pepper ring and sauce.

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