Grilled Creole Pork and Chiles (Cooking for 2)

 

4

banana chiles or 2 Anaheim chiles

2

tablespoons Muir Glen® Organic tomato paste (from 6-oz can)

2

tablespoons water

2

teaspoons red wine vinegar

1/2

teaspoon Worcestershire sauce

1/2

teaspoon Creole mustard

1/2

teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves

1

butterflied pork chop or boneless pork loin chop, 3/4 inch thick (1/2 lb)

1

teaspoon Cajun seasoning blend for pork

• 1 Heat gas or charcoal grill or set oven control to broil. Spray rack or broiler pan with cooking spray. Place chiles on grill or on rack in broiler pan. Cook on grill or broil about 4 minutes, turning several times, until skin is blistered and charred. Place chiles in paper bag. Close tightly; let stand 15 minutes.
• 2 In 1-quart saucepan, mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chiles from bag. Peel off skin; discard. Keep chiles warm.
• 3 Rub both sides of pork with Cajun seasoning blend. Place pork on grill or rack in broiler pan. Cook covered or broil about 4 minutes or until seasoning browns. Brush with tomato sauce; cook covered or broil 1 minute. Turn; cook covered or broil 3 minutes longer. Brush with sauce; cook covered or broil 1 to 2 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.
• 4 Heat remaining tomato sauce to boiling. Serve over pork chops and chiles.