Pork Chops With Spicy Red Pepper Sauce - Sunbeam 4780 Instruction Book

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
medium sweet red pepper, cut into
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
Bring Red Pepper Sauce to room temperature or warm carefully, do not boil. Serve
chops with pepper ring and sauce.
to 1 pound
slices
150°F to 155°F (approximately 35 to 40 minutes).
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