Chipotle Pork Chops

Ingredients Weight Measure
Pork loin chops, 8 oz., frenched 12 ea.
TABASCO® brand Chipotle Pepper Sauce 24 oz.
Worcestershire sauce 2 Tbsp.
Lager beer 12 oz.
Salt and pepper to taste

Green Pepper Cream

Ingredients Weight Measure
Avocado 1 ea.
Sour cream 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 4 oz.
Lime 1 ea.
Tequila 2 oz.
Salt and pepper to taste

Spicy Sweet Potatoes and Lentils

Ingredients Weight Measure
Sweet potatoes, small dice 1-1/2 cups
Lentils, cooked 3 cups
Onions, small dice 1/2 cup
Peppers, small dice 1/2 cup
Garlic, minced 2 Tbsp.
Olive oil as needed
TABASCO® brand Original Red Sauce 1/2 cup
Tomato sauce 1/2 cup
Cumin 1 Tbsp.
Salt and pepper to taste

Rice Pilaf

Ingredients Weight Measure
Butter 4 Tbsp.
Onions, small dice 1 cup
Garlic, minced 1 Tbsp.
Long grain rice 3 cups
Salt and pepper to taste
Water 4-1/2 cups

Grilled Asparagus

Ingredients Weight Measure
Asparagus, trimmed to 4" 48 ea.
Olive oil as needed
Garlic, minced 1/4 cup
Salt and pepper to taste


Ingredients Weight Measure
Cilantro, chopped as needed


  1. For Chipotle Pork Chops, place chops in a pan, mix sauces and beer and marinate overnight. Before grilling, reserve marinade, bring it to a boil and reduce by a third. This will serve as a glaze while grilling. Season with salt and pepper and grill to desired temperature.
  2. For the Green Pepper Cream, mash avocado in a bowl and add remaining ingredients. Whip well and refrigerate.
  3. For the Spicy Sweet Potatoes and Lentils, sauté vegetables in olive oil until the potatoes are tender. Deglaze with TABASCO® Original Red Sauce and add tomato sauce and seasonings. Simmer for 10 minutes. Add liquid if needed.
  4. For the Rice Pilaf, lightly brown butter and then add onions and garlic. Sweat; then add rice and sauté until rice is coated. Season and add water, cover and bring to boil. Once brought to a boil, simmer for 20 minutes.
  5. For Grilled Asparagus, coat asparagus with oil and rub with the garlic. Season and then cook on a hot grill.
  6. For each serving, place pilaf at the top of the plate off of the rim. Asparagus lies below the pilaf, with the tips pointing at 7 o'clock. Potatoes and lentils are placed on the stems. The pork chop rests up against the pilaf, between the vegetables. Using a serving spoon or squirt bottle, drizzle the sauce over the plate. Garnish with chopped cilantro.

Yield: 12 servings