Source: National Pork Board

Pork chops topped with a creamy cayenne and chilli powder sauce.

Servings

4 boneless pork chops , 1 1/2 inches thick
1 large red bell peppers , roasted, peeled, and seeded
0.5 cup fresh cilantro
1 medium garlic cloves , crushed
1 tsp unsweetened cocoa powder
1 tbsp chili powder , divided
0.5 tsp anise seed
0.5 tsp sugar
0.12 tsp ground cayenne (red pepper)
0.5 cup lowfat plain yogurt
0.25 tsp salt
0.25 tsp black pepper

1 Place roasted pepper in blender container with cilantro, garlic, cocoa, anise, 1/2 teaspoon chili powder, sugar, and cayenne. Cover and blend; add yogurt, blend until smooth. Pour into serving bowl. Let stand at room temperature to allow flavors to blend. For longer storage, cover and refrigerate, bring to room temperature before serving.
2 In small bowl combine remaining 2 1/2 teaspoons chili powder, salt, and pepper, rub chops with this mixture. Grill or broil chops 12-15 minutes, turning once: Grill directly over a medium-hot fire; broil 5 inches from heat source. Serve chops with red pepper sauce.

Roast peppers over an open flame, or grill, or broil, until black, turning to roast evenly; place in a paper or plastic bag to steam for a few minutes. The peel will slide off.