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P
C
ORK
1 medium-large sweet red pepper (8 ounces)
1/2 cup cilantro leaves
1 clove garlic, chopped
1 tsp. unsweetened cocoa powder
1/2 tsp. anise seed
1/2 tsp. chili powder
1/2 tsp. sugar
1/8 to 1/4 tsp. ground red pepper
1/2 cup plain low-fat yogurt
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4 loin chops, 1-1/4 to 1-1/2 pound
1/2 medium-sweet red pepper, cut into 4, 1/4-inch slices
Place whole red pepper on spit of rotisserie, stem-side up.
Cover and cook for 20 to 25 minutes or until charred.
Remove from spit and place in a paper bag. Close bag and
allow to cool. When cool, remove and discard stem, skin
and seeds. Place cooked pepper in a blender container.
Add cilantro, garlic, cocoa powder, anise seed, chili powder,
sugar and ground red pepper. Cover and blend until
chopped. Add yogurt, blend until smooth, scraping down
sides. Pour into a bowl, cover and chill 1 to 2 hours.
Combine the 1/2 tsp. chili powder, salt and pepper. Rub
into loin chops. Place on spit, horizontally with a slice of
red pepper on top of each chop. Close door and cook
until internal temperature reaches 150°-155°F/65°-68°C
(approximately 35 to 40 minutes). Bring Red Pepper Sauce
to room temperature or warm carefully, do not boil.
Serve chips with pepper ring and sauce.
HOPS WITH
S
R
PICY
ED
4 Servings
P
S
EPPER
AUCE
21
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