It is almost time to wrap up Pork Month here at Machine Shed and we are sad to see it go! We hope you all were able to come enjoy our Porktober features – but if not check out our blog for the Sweet & Smoky Pork Loin and the Pork Pioneer recipes! To step along with our tradition, we decided share our recipe for the Tangy Tenderloin, but this time with a little twist! Share this new and improved recipe with a table full of family friends this weekend!
…and don’t worry! You can still find the fan-favorite original recipe in our Machine Shed Cookbook!
Ingredients
ANCHO CHILI SAUCE
- 1 pound dried ancho chilis
- 1 cup chopped onion
- ¼ cup minced garlic
- 1 quart chicken stock
- 1 quart Shed’s Herb Sauce
RED PEPPER RICE
- 1 box Uncle Ben’s Wild Rice Blend
- 1 can (=300) diced red peppers
PORK CHOPS WITH SAUSAGE STUFFING
- 4 center-cut pork chops
- ½ pound pork sausage
- 2 tablespoons red pepper, diced
- 5 tablespoons shredded Asiago cheese
- 2 tablespoons green onions, finely chopped
- 2 tablespoons chili powder mix (ingredients below)
CHILI POWDER
- 2 tablespoons chili powder
- 1 tablespoon garlic salt
- 1 tablespoon ground cumin
- 1 tablespoon onion salt
DIRECTIONS
ANCHO CHILI SAUCE
Remove stems from chilis and add to a large saucepan with onions, garlic and chicken stock. Bring to a boil, then reduce heat and simmer for 15+ minutes. Remove garlic, onion, chilies from the liquid; reserve solids and liquid! Transfer solids (onion, garlic, and chilies) to a food processor and purée. Add about 2 cups of reserved liquid and process again. Salt and pepper to taste.
RED PEPPER RICE
Cook Uncle Ben’s rice according to instructions and simply add peppers to the mix! For added flavor, utilize any leftover chili sauce as part of the liquid for the rice.
PORK CHOPS WITH SAUSAGE STUFFING
Preheat the oven to 350°. Mix all of the ingredients in a bowl. Cut a slice into the middle of each pork chop and stuff with 4 tablespoons of the stuffing mixture. Season with chili powder mixture and cook for 35 minutes in the oven until the internal temperature of the tenderloin is 160°. Remove from the oven and place pork chops on bed of red pepper rice. Top with ancho chili sauce and enjoy!