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2 ancho chiles 1 teaspoon salt 4 pork loin or pork rib chops (4 ounces each) 1 tablespoon olive oil or peanut oil 1 tablespoon butter 1 / 2 yellow onion, peeled and very roughly chopped 1 / 2 cup California raisins 1 / 2 teaspoon salt 1 cinnamon stick 1 / 2 cup heavy cream 1 / 4 teaspoon salt 2 tablespoons fresh cilantro, minced Cilantro sprigs; for garnish Preheat oven to 350°F. Stem and seed chiles; place in small bowl, add water to cover, and let stand about 5 minutes until softened. Lightly salt pork chops and heat oil in large skillet till very hot. Brown and cook pork chops in hot oil until medium rare (160°F); transfer to baking dish and let stand.
breads and muffins