Portuguese Red Pork

Ingredients

• 6  jalapeño chilies fresh stemmed deveined seeded chopped
• 0.8 cup cooking wine dry white
• 2 cloves garlic minced
• 4 servings fresh-ground pepper 
• 1 teaspoon olive oil 
• 6 oz onion finely chopped
• 1 tablespoon parsley chopped
• 3 pounds fat-trimmed pork shoulder chops thick (cut 1in. )
• 8 oz pasilla peppers red peeled
• 4 servings salt 

Equipment

• food processor
• frying pan
• oven
• blender
• aluminum foil

Directions

1. In a blender or food processor, smoothly pure jalapeos and red peppers.
2. Rinse pork and pat dry.
3. Place an 11- to 12-inch nonstick frying pan with an ovenproof handle over medium-high heat.
4. Add oil, onion, and garlic and stir often until mixture is lightly browned, 8 to 10 minutes.
5. Pour onion mixture from pan.
6. Add pork chops to pan without crowding and brown evenly, turning once or twice, 3 to 5 minutes per side.
7. Add onion and pured jalapeo mixtures and wine; stir to blend.
8. Cover frying pan tightly (with lid or foil).
9. Bake in a 375 oven until meat is very tender when pierced and pulls from bone easily, about 1 1/2 hours. Uncover, stir, and bake until sauce is slightly thicker, about 10 minutes.
10. Transfer chops to a platter and pour sauce over them.
11. Sprinkle with parsley; add salt and pepper to taste.