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Pork Chops with Peanut–Red Chili Salsa
The salsa in this recipe was inspired by Mexican salsa macha, an unusual blend of dried chilies, garlic, nuts, seeds and olive oil. We use honey-roasted peanuts to give our version sweetness. California or New Mexico chilies work best here, as they offer mild heat, subtle fruitiness and vivid color. The spicy-nutty-sweet-tangy flavor of the salsa is a perfect match for simply cooked pork chops.
4
Servings
30 minutes
Ingredients
-
6
California OR New Mexico dried chilies, stemmed, seeded and torn into rough 1-inch pieces
-
2
medium garlic cloves, smashed and peeled
Pardon the interruption
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The sauce is gorgeous, easy, and takes nearly no time to make. We put it on salmon and fried potatoes (a la papas bravas) rather than pork, but it was also good right off the spoon! Definitely a keeper.