For adobo sauce, cut
peppers open; discard stems and seeds. Place peppers on a foil-lined baking
sheet. Bake in a 375 degree F oven for 6 minutes. Remove from oven; cool.
Tear peppers into 2-inch pieces. Place in a small bowl and cover with
boiling water. Let stand for 45 to 60 minutes to soften. Drain well.
In a blender container or food processor bowl, combine drained pepper
pieces, onion, tomato sauce, vinegar, flour, oregano, thyme, cumin seed,
salt, black pepper, and garlic. Cover and blend or process until nearly
smooth. Pour sauce into a large skillet.
Trim fat from meat. Place pork chops in sauce, turning once to coat both
sides. Simmer chops, covered, over low heat about 30 minutes or until
no pink remains in pork and juices run clear.
Arrange chops on a lettuce-lined serving platter. Spoon sauce over chops.
If desired, garnish with sliced radishes and sweet onion. Makes 4 servings.
3g Dietary Fiber