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“Cinco De Tello” July Challenge Winning Recipe – Eric’s Grilled Boneless Pork Chops with Honey Corn Cakes and Blueberry Ancho Sauce

Cinco de Tello

Ingredients

  • 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 INGREDIENTS (YIELD 10 EA 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
  • 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 Ingredients:

  • 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

Preparation:
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