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Roast peppers over an open flame, or grill, or broil, until black, turning to roast evenly; place in a paper or plastic bag to steam for a few minutes. The peel will slide off. Serve these chops toped with sauce along side yellow hominy, buttered broccoli spears and warm flour tortillas.

Grilled Chops with Spicy Red Pepper Sauce

4 boneless pork center loin chops, 1 1/2-inches thick
1 large red bell pepper, roasted, peeled and seeded
1/2 cup cilantro leaves
1 clove garlic, crushed
1 teaspoon unsweetened cocoa
1 tablespoon chili powder, divided use
1/2 teaspoon anise seed
1/2 teaspoon granulated sugar
1/8 teaspoon cayenne
1/2 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Place roasted pepper in blender container with cilantro, garlic, cocoa, anise, 1/2 teaspoon chili powder, sugar and cayenne. Cover and blend; add yogurt, blend until smooth. Pour into serving bowl. Let stand at room temperature to allow flavors to blend. For longer storage, cover and refrigerate, bring to room temperature before serving.
2. In small bowl combine remaining 2 1/2 teaspoons chili powder, salt and pepper, rub chops with this mixture.
3. Grill or broil chops 12 to 15 minutes, turning once: Grill directly over a medium-hot fire; broil 5 inches from heat source.
4. Serve chops with red pepper sauce.

Serves 4.

Wine suggestion: Serve with a Cabernet Sauvignon.

Nutrition Facts
Calories 190 calories
Protein 25 grams
Fat 7 grams
Sodium 230 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 7 grams
Fiber 2 grams

Recipe provided courtesy of Pork: The Other White Meat.

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