4 slices pork butt -- cut 1/2 inch
- thick
1 tablespoon polyunsaturated oil
1 garlic clove -- finely chopped
1 tablespoon finely powdered dried
- pasilla chile
1/4 cup chopped parsley
1 tablespoon Dijon mustard
1 piece chile chipotle
- finely powdered
quick broth or water
salt and freshly ground
- pepper
Instructions:
Brush the slices of meat lightly with oil. Combine garlic, the powdered
pasilla and half the parsley; mix very well and pat on both sides
of each slice of meat. Let stand while you prepare the mustard. Mix
Dijon, finely powdered chipotle and as little or as much broth or
water as you like. Grill the chops for 3 or 4 minutes on each side,
season well with salt and pepper. Serve with the prepared mustard
and sprinkle with remaining parsley.
