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Cilantro Peppered Chops

This is a great dish for a Mexican themed evening. It is just spicy enough to excite the palate. The powerful and lingering, musky taste of the cilantro gives the dish a panache. This is an interesting recipe that also includes the seeds of cilantro (coriander). This dish goes well with rice and peas, washed down with an ice cold beverage of your choice.

4 pork chops
2 onions, chopped
6 cloves garlic, chopped
1/2 cup cut cilantro leaves
6 red chili peppers (poblanos are best)
1/2 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
1/4 cup water
dash pepper
dash salt
dash cayenne pepper
1 teaspoon olive oil

Add cumin, coriander, cilantro, water, vinegar, and two red peppers to a blender and puree thoroughly. Next, brush the chops with olive oil and sprinkle on salt, pepper and cayenne. Then in a shallow frying pan, quickly sear the chops (cooking them until lightly brown on both sides).

Chop the remaining peppers (there should be four left), toss these, along with the onions into the same frying pan. Fry these until they begin to soften. You will probably have to add some more olive oil to avoid sticking. Add in the garlic as the vegetables are becoming tender.

Place the chops back in the frying pan and cook until done. Remove chops to individual plates or a platter. Put a dollop of puree on each chop. Serve hot.

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