Pork Loin Chops with Cascabel and Grapefruit Sauce
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
4 lbs double thick pork loin chops
25 dried Cascabel chiles
3 cups water
6 cloves garlic
4 cups grapefruit juice
1 cup orange juice
3 Tbsp toasted ground allspice
1 tsp salt
4 Tbsp olive oil
Remove stems from chiles. In a heavy skillet, dry toast chiles 3-4 minutes while shaking pan. Do not allow to blacken. Meanwhile bring the 3 Cups of water to a boil. Add chiles to boiling water. Reduce heat and simmer very low for 20 minutes to rehydrate. Allow to cool.
Taste Chile Water. If not bitter (if it is use plain water), add the chiles, garlic and 1/2 cup chile water to a blender. Puree and strain. Add fruit juices, allspice and salt, and mix together.Place Pork Chops in the marinade and refrigerate overnight.
When ready to cook, remove pork chops and bring to room temp. Reserve marinade. Preheat oven to 450 F. In an oven proof skillet over high heat, bring olive oil to almost smoking. Sear pork chops until brown(about 2 minutes per side.) Remove chops to a plate and pour off excess fat.
Add Marinade to the skillet and reduce by 1/2. Add pork chops and roast in oven for 40 minutes. Add a little water to the pan if it gets too dry.
Place chops on plate and drizzle with sauce from pan. Serve with Black Beans and Fried Sweet Potatoes.