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    Tequila Pork Chops Al Zangri


    Source of Recipe


    by mercyteapot, from Sunset Magazine Feb. 1999

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6659.5

    List of Ingredients




    4 center cut loin pork chops, about 3/4 inch thick
    1/2 t cumin seed
    1/4 cup butter or margarine
    3 cloves pressed garlic
    1/4 cup fat skimmed chicken broth
    1/2 cup tequila
    2 T lime juice
    2 to 4 t minced fresh jalapeno chilies
    Salt and ground pepper

    Recipe



    Trim and discard fat from chops. Wipe chops with a damp towel, then press cumin seed equally onto wide slices of each piece.

    Place a 10 to 12 inch nonstick frying pan over high heat. When hot, add 1 t butter, tilting to coat pan. Add chops; brown well on each side, about 6 minutes total. Stir in garlic.

    Remove pan from heat (away from a vent, fan or inflammables). Stir broth, tequila, and lime juice into pan. Set over high heat. When liquids boil, reduce heat and simmer until meat is no longer pink in center, about 4 minutes. Transfer chops to a platter; keep warm.

    On high heat, boil pan juices until reduced to 3 to 4 T, about 2 minutes. Add remaining butter, in a lump, and stir until blended with suace. Season to taste with chilies. Pour sauce over pork. Season to taste with salt and pepper.
 

 

 

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