Pan-Roasted Pork Chops with Homemade Chile Jam

Recipe courtesy Susan Vu for Cooking Channel

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  • on March 05, 2013

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    Have I tried this recipe-shamefully no, because I don't understand the authors directions with respect to "dried chilies"? While a very generic ingredient, when talking Chinese, usually one is talking about the small dryed red "thai bird's eye" chilies. They are already brown, so how one would know when they get any "browner" is beyond me. This is certainly not a personal attack on the author, but rather an attempt to find some common ground when using the word "chili"! I really just wanted the "Chile Jam" recipe. We flip between cuisines from Mexican to Thai, and beyond, weekly, and it is bad enough to understand Mexican/Californian definitions for "chilies". Keep on truck'in!

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