Sugar-spiced Pork Chops
1 C. canned solid-pack pumpkin
1 (8-oz.) jar salsa
1/4 C. shredded Parmesan cheese
1 T. Tabasco brand chipotle pepper sauce
1/4 t. ground nutmeg
2 T. brown sugar
1 t. ground cumin
1 t. chili powder
1/2 t. salt
4 boneless pork chops
1 t. olive oil
2 plum tomatoes, seeded and chopped
4 t. chopped fresh cilantro
Combine pumpkin, salsa, cheese, Tabasco sauce and nutmeg in saucepan; mix well. Cook over medium heat for 10 minutes or until mixture is almost to boiling point, stirring occasionally. Remove from heat. Cover to keep warm.
Combine brown sugar, cumin, chili powder and salt in bowl; mix well. Sprinkle brown sugar mixture on both sides of pork chops.
Heat olive oil in skillet over medium heat. Add pork chops. Cook for 10 minutes or until cooked through, turning occasionally; drain.
Toss tomatoes and cilantro in bowl.
Spoon chipotle sauce evenly onto 4 serving plates. Arrange 1 pork chop on each plate. Top with tomato mixture.
Makes 4 servings.
Adapted from “Colorado Color: A Palate of Tastes”