Grilled fillets of pork loin

[Thomas]

I like thick cut chops with black beans and chile sauce over rice.

Boil water for the rice (basmati) and while it cooks flower dust the chops, sprinkle with pepper and brown. Also, roast a sweet red pepper.

Remove chops from fire and hold on a plate. Saute shallots and garlic in olive oil in a large stainless steel pan--deglaze with Amontillado or Madeira, add 3/4 cup chicken stock, place chops in center, surround with black beans and rice, add lots of chile powder, stir and then cover and simmer.

Serve when chops are pink and rice has soaked up most of the liquid. Place sliced de-skinned roasted pepper over chops and sprinkle with fresh, chopped cilantro.

Shiraz, Grenache, Temperanillo blends...aaahhhh!

[This message has been edited by foodie (edited 08-18-2001).]