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25 minutes
Prep: 15 minutes
Cook: 8 minutes
7 calories per serving view nutrition facts
4 servings
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| 4 | slices | pork shoulder butt | cut 1/2 inch thick |
| 1 | tablespoon | polyunsaturated oil | |
| 1 | each | garlic clove | finely chopped |
| 1 | tablespoon | pasilla chiles | dried, finely powdered |
| 1/4 | cup | parsley leaves | chopped |
| 1 | tablespoon | dijon mustard | |
| 1 | Piece | chipotle chili | finely powdered |
| 1 | x | water | |
| 1 | x | salt and black pepper | freshly ground |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 6% | Vitamin C | 10% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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