Red Peppers
Red Peppers
Art Print

Buy at


 (McIlhenny Company)

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


 Rick Bayless's Sweet-and-Smoky Pork Chops
with Tomato-Chipotle Sauce



logo 468 X (McIlhenny Company)

"I fell in love with the role that food plays in culture, and my
heart drew me away from the library and into the kitchen."
~ Rick Bayless

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





 Hot Peppers
Hot Peppers
Photographic Print

Buy at










Chili Peppers I
Chili Peppers I
Art Print

Buy at








Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Green and Red Chillies Hanging Out to Dry Santa Fe, New Mexico, USA
Green and Red Chillies Hanging Out to Dry Santa Fe, New Mexico, USA
Photographic Print

Hay, John
Buy at

La Belle Cuisine


Sweet-and-Smoky Pork Chops with
Tomato-Chipotle Sauce

Rick Bayless's Mexican Kitchen:
Recipes and Techiniques
of a World-Class Cuisine

by Rick Bayless with Deann Groen Bayless and
JeanMarie Brownson, 1996, Scribner

Essential Quick-Cooked Tomato-Chipotle Sauce
(Salsa de Chile Chipotle y Jitomate)

“This earthy-hued Essential Sauce, gently balanced between smokiness and
natural sweetness, is used as the starting point for more dishes in this book
than is any other dried red chile Essential.
The concentrated, roasty flavor of blackened tomatoes gets focused in this
classic when they’re blended with the smokiness of chipotles and sweetness
of garlic, then seared in a hot oiled pan (I do hope you won’t be afraid to
use a little high-heat-rendered pork lard; the sauce tastes all the better).
Leaving the sauce fairly thick makes it more versatile (you can use it as a
base for shrimp cocktail, for instance), though if you’re looking for that
tomato-sauce sauciness for huevos rancheros, stir in 1 cup of chicken
broth and simmer over medium-low heat for 15 minutes or so. You can
make the sauce with good canned tomatoes – a 28-ounce can here – if
there were no ripe tomatoes to be found, skipping the tomato roasting
step, of course.”

Makes about 2 cups

3 to 4 (about 1/4 ounce total) dried black-red
chiles chipotles colorados (chiles moritas)
2 to 3 (about 1/4 ounce total) dried tan
chiles chipotles mecos
3 to 4 canned chiles chipotles en adobo
4 garlic cloves, minced
1 1/2 pounds (3 medium-large round or
9 to 12 plum) ripe tomatoes
1 tablespoon rich-tasting lard or
olive oil or vegetable oil
Salt, about 1/2 teaspoon

1. Toasting and roasting the key ingredients.  Set a heavy ungreased skillet
or griddle over medium heat. If using dried chiles, break off their stems.
Toast the chiles a few at a time: Lay on the hot surface, press flat for a
few seconds with a metal spatula (they’ll crackle faintly and release their smoky aroma), then flip and press down to toast the other side. Transfer
the toasted chiles to a bowl, cover with hot water and let rehydrate for
30 minutes, stirring regularly to ensure even soaking. Pour off all the
water and discard.
If using canned chiles, simply remove them from the adobo they’re
packed in. On a heavy, ungreased skillet or griddle over medium heat
(you’ll already have it on if you’re using dried chiles), roast the un-
peeled garlic, turning occasionally, until blackened in spots and soft,
about 15 minutes. Cool, slip off the papery skins, and roughly chop.
Lay the tomatoes on a baking sheet and place about 4 inches below
a very hot broiler. When they blister, blacken and soften on one side,
about 6 minutes, turn them over and roast on the other side. Cool,
then peel, collecting all the juices with the tomatoes.
2. The sauce. Scrape the tomatoes and their juices into a food processor
or blender and add the rehydrated or canned chiles and garlic. Pulse
the machine until the mixture is nearly a purée – it should have a little
more texture than canned tomato sauce.
Heat the lard or oil in a heavy, medium-size (2- to 3-quart) saucepan
over medium-high heat. When hot enough to make a drop of the purée
sizzle sharply, ad it all at once and stir for about 5 minutes as it sears
and concentrates to an earthy, red, thickish sauce – about the consis-
tency of a medium-thick spaghetti sauce. Taste and season with salt.

Advance Preparation – The sauce will keep for several days, covered and refrigerated; it freezes as well, though upon defrosting, boil it briefly to
return its great texture.

Other Chiles You Can Use – You can replace the chipotles with dried
cascabel, arbol or dried serrano (serrano seco) chiles.

Sweet-and-Smoky Pork Chops

Lay 4 thick pork chops in a baking dish and pour the sauce over
them. Bake in a 325-degree [F] oven until tender but still a little pink
inside (allow about 35 to 40 minutes for 1-inch chops and warm sauce).
Remove the chops to a baking sheet and increase the oven temperature
to 500 degrees [F]. Pour the sauce into a saucepan and simmer briskly
until as thick as you like. Mix 3 tablespoons with 3 tablespoons honey
and brush over chops. Bake until nicely browned. Serve with the re-
maining sauce spooned around.

Featured Archive Recipes:
Quintessential Quesadillas (Rick Bayless)
Pork with Smoky Tomato Sauce, Potatoes,
and Avocado (Rick Bayless)

Ribs, Country, Chile-Glazed (Costillas
Adobadas - Rick Bayless)

Pork Tenderloin Fajitas (Steven Raichlen)

Index - Pork Recipe Archives
Cinco de Mayo Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: April 29, 2010.