Grill-finished smoked thick pork chops with apple-red chile compote from The El Paso Chile Company's Burning Desires: Salsa, Smoke and Sizzle from Down by the Rio Grande (page 162) by W. Park Kerr and Norma Kerr

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet and hot red chile mustard; Rio Grande ratatouille; Grilled new potatoes with Roquefort butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 1 hour.

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