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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
This super-quick and easy recipe combines the flavors of the Southwest with a touch of Spain in the orange marmalade. Add any favorite rice dish, a fruit and green salad with a tart dressing and a bread or dessert for a very satisfying, yet easy dinner.
Yield: 2 to 4 servings
2/3 cup salsa, preferably a thick homemade one, such as Salsa Rojo featured in the picnic article or a thick commercial one with a tomato base.
2 Tablespoons orange marmalade
4 (1/2-inch-thick) loin pork chops, trimmed of excess fat
1. Combine 1/3 cup of the salsa with the marmalade in a shallow glass or stainless steel bowl. Place chops in bowl, pressing chops into the marinade and turning and pressing again. Let stand at room temperature at least 1 hour or cover and refrigerate overnight.
2. Preheat grill to medium-high or 450F (230C). Place rack 4 inches above heat. Remove chops from marinade, reserving marinade. Place chops on rack and spoon half of marinade over chops; reserve remaining marinade. Grill about 4 minutes. Turn and spoon remaining marinade over chops. Grill 4 minutes or until browned and centers are light pink or 160F (70C). Serve with remaining salsa.