Serves: 4
Total Calories: 404

2 , large poblano chile kimmy, , roasted, peeled and seeded, veins removed
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2 tablespoons olive oil
1/4 medium white onion, chopped
2 cloves garlic (large), thinly sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 (6- to 7-inch) corn tortilla, cut into 2-inch pieces
3/4 cup canned fat-free reduced-sodium chicken broth
3/4 teaspoon salt, or to taste
4 (6-ounce) boneless center-cut loin pork chops, 3/4-inch thick
1 medium tomato, seeded and finely diced

1. Chop the roasted chiles and put them in a blender. Reserve. In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion, garlic, and oregano, covered, stirring frequently, until the onion is tender, but not brown, about 5 minutes. Transfer to the blender with the chiles. Add the tortilla and chicken broth. Blend until very smooth.

2. Return the blended mixture to the same saucepan. Add G teaspoon of the salt. Bring to a boil and cook, stirring, 4 to 5 minutes to blend the flavors. Add salt, if needed, and reserve off heat.

3. Trim all the fat from the pork. Brush the chops with the remaining oil and season with salt. Heat a large stovetop grill pan, or prepare an outdoor grill (and grease the rack). Cook the pork until well marked from the grill, about 5 minutes. Turn the meat reduce the heat to medium-low, and cook about 3 minutes or until the meat is no longer pink inside, but still juicy. Reheat the sauce. Serve the meat with the heated sauce spooned on top. Garnish with diced tomato.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 404
Calories from Fat: 162

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