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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Ground smoked jalapeño — rubs, aioli, mac and cheese, sauces
Smoked jalapeño in tomato sauce — instant smoky depth
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Combine all marinade ingredients in a large blender and puree until smooth. In a large bowl, marinate pork chops with the marinade. Cover and chill for at least 1 hour. Heat a large saute pan with olive oil to medium high heat and saute pork chops until golden, approximately 10-12 minutes (5-6 minutes on each side), and chops reach an internal temperature between 145 degrees F. to 160 degrees F. (use a digital thermometer).