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My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
This recipe is:
Contest Winning
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 195 calories, 11 g fat (6 g saturated fat), 57 mg cholesterol, 265 mg sodium, 5 g carbohydrate, 2 g fiber, 19 g protein.
Originally published as Grilled Pork and Poblano Peppers in Country June/July 2000, p49
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Oct. 18, 2011 by clellish
Wonderful recipe full of flavor. The rub on the pork is delicious and the peppers and cheese are a great combination an an excellent addition to the grilled pork! We make this quite often!
Reviewed on Jul. 09, 2010 by LauraManning
The peppers were too hot for my taste, but the pork was really good.
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