temperature reaches 150°F to 155°F (approximately 60 minutes). Slice to serve.
Meanwhile, in a large skillet heat oil.
Cook onion rings over medium heat for about 20
minutes, stirring frequently, until tender and golden. Stir in chili sauce, jelly and vine-
gar. Cook and stir 10 minutes more.
Thinly slice pork roast; stack on toasted bun halves. Top with caramelized onions and
top of roll.
PORK CHOPS WITH SPICY RED PEPPER SAUCE
4 servings
1 medium-large sweet red pepper (8 ounces)
cup cilantro leaves
1 clove garlic, chopped
1
teaspoon unsweetened cocoa powder
l/2
teaspoon anise seed
teaspoon chili powder
teaspoon sugar
to teaspoon ground red pepper
cup plain low fat yogurt
teaspoon chili powder
teaspoon salt
teaspoon pepper
4, America’s Cut loin chops, 1 to 1 pound
medium sweet red pepper, cut into 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 pow-
der, 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
teaspoon 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
150°F to 155°F (approximately 35 to 40 minutes).
Bring Red Pepper Sauce to room temperature or warm carefully, do not boil. Serve
chops with pepper ring and sauce.
Page 34
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