Categories: Pork, Ceideburg 2 
      Yield: 4 servings 
  
      4 sl Pork butt, cut 1/2 inch 
           -thick 
      1 tb Polyunsaturated oil 
      1    Garlic clove, finely chopped 
      1 tb Finely powdered dried 
           -pasilla Chile 
    1/4 c  Chopped parsley 
      1 tb Dijon mustard 
      1    Piece chile chipotle, 
           -finely powdered 
           Quick broth or water 
           Salt and freshly ground 
           -pepper 
  
  Brush the slices of meat lightly with oil.  Combine garlic, the 
  powdered pasilla and half the parsley; mix very well and pat on both 
  sides of each slice of meat.  Let stand while you prepare the mustard. 
   
  Mix Dijon, finely powdered chipotle and as little or as much broth or 
  water as you like. 
   
  Grill the chops for 3 or 4 minutes on each side, season well with 
  salt and pepper.  Serve with the prepared mustard and sprinkle with 
  remaining parsley. 
   
  Serves 4. 
   
  From the San Francisco Chronicle, 6/15/88. 
   
  Posted by Stephen Ceideberg