Recipe(tried): A great meal! Grilled Pork Chops with Poblano Cream Sauce, Tex Mex Hominy

Tonight was wonderful, here are the new recipes.

Grilled Pork Chops With Poblano Cream Sauce

You can adjust this sauce to your heat level, Test Kitchen Director Donna Deane says. Add another poblano or cayenne pepper to the sauce for more heat; add more whipping cream to make the sauce milder
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PORK CHOPS
4 loin pork chops, about 3/4-inch-thick
1/2 teaspoon crumbled Mexican oregano
Salt
1/3 cup garlic oil
2 cloves garlic, sliced
Chopped cilantro, for garnish

* Season pork chops with oregano, and salt to taste. Arrange chops in glass baking dish in single layer, pour garlic oil over and add sliced garlic.
Cover and marinate several hours or overnight.

* Grill chops on hot outdoor grill or heavy cast-iron grill pan set on stove until brown on outside yet light pink in center, 3 to 4 minutes per side. Serve with warm Poblano Cream Sauce and garnish with cilantro and reserved pepper strips (from Cream Sauce).

POBLANO CREAM SAUCE
4 poblano chiles
1 tablespoon butter
1 clove garlic, minced
1/3 cup chopped onion
1/2 cup chicken broth
1 cup whipping cream
Salt
Freshly ground pepper

* Roast poblano chiles on rack over gas burner or on pan beneath broiler until charred on all sides. Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes. Peel peppers, then cut each in half and remove ribs and seeds. Cut 2 pepper halves lengthwise into strips and set aside for garnish. Chop remaining peppers coarsely and set aside.

* Melt butter in skillet over medium heat. Add garlic and onion, and saute until onion just begins to brown, 4 to 5 minutes. Stir in broth and whipping cream. Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minutes.

* Stir in chopped chiles and simmer 1 minute. Pour into blender and puree. Return Sauce to skillet, add salt and pepper to taste and keep warm.

4 servings. Each serving: 640 calories; 307 mg sodium; 172 mg cholesterol; 58 grams fat; 5 grams carbohydrates; 27 grams protein; 0.32 gram fiber.

Tex Mex Hominy
Servings : 12

1 cup onion -- chopped
2 cloves garlic -- minced
15 1/2 ounces yellow hominy -- canned & drained
15 1/2 ounces yellow hominy -- canned & drained
2 cups tomatoes -- chopped
4 ounces green chiles -- canned & chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1/2 cup lowfat cheddar cheese -- shredded

In a large skillet that has been sprayed with nonstick cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chiles, chili powder, cumin and pepper; mix gently. Transfer to a 2 quart baking dish that has been sprayed with nonstick cooking spray. Bake, uncovered at 350 for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese melts.

1/2 cup serving = 78 Calories, 1.1 gm Fat, 237.1 mg Sodium, 1.0 mg Cholesterol, 13.3 gm Carbohydrate, 0.7 gm Fiber, 2.8 gm Protein.

I also made guacamole with chopped tomatoes to go with it all.