“Cinco De Tello” July Challenge Winning Recipe
- Eric’s Grilled Boneless Pork Chops with Honey Corn Cakes and Blueberry Ancho Sauce
- 10 ea. 2-3 oz. pork chops boneless
- Salt & pepper
Directions:
Seasoning pork chops cooked on the grill about 3 min on each side
Cake
Yield 10 cakes
- 1/4 cup – honey
- 3 cups roasted corn kernels
- 3 – Eggs
- 1 cup – flour
- 2 table spoon orange zest
- 1/2 cup – Milk
- 1/2 teaspoon – garlic
Directions:
Combine all ingredients. Heat skillet lightly coated with olive oil to medium temperature. Pour 1/3-cup portions of corn cake mix into skillet and cook for about 1-1/2 to 2 minutes on each side.
Sauce
- 2 dried ancho chiles
- 1/4 cup chopped onion
- 1 tablespoon vegetable oil
- 2 small tomatoes, peeled and chopped
- ½ cup blueberries
- Dash dried leaf oregano
- Dash cumin
- 2 cups chicken broth
Directions:
Soak ancho peppers in hot water for 15 minutes. Remove stems and seeds; chop. Sauté chopped chiles and onion in vegetable oil until tender. Add the tomatoes, blueberries , cumin, oregano, and chicken broth; simmer 10 minutes longer. Transfer to a blender and blend until sauce is smooth
