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Pork Chops in Chipotle Sauce (Chuletas de Puerco Enchipotladas)

4 Servings

30 minutes

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Pan-fried pork chops get a savory-spicy partner in a chipotle-tomato sauce drawn from a Mexican culinary tradition. Four chipotle chilies go into the sauce for substantial, but not incendiary, heat. If you like, add more adobo sauce after simmering to increase the spiciness. To keep things tender and succulent, we browned only one side of ½-inch-thick bone-in pork chops. Simmering the chops in the sauce finished them without overcooking the meat. Slightly thicker chops also work: If using ¾- to 1-inch chops, brown on both sides (about 6 minutes total) before removing them from the pan. Partially cover the skillet during simmering and increase the simmering time to 7 to 9 minutes. Serve with warmed tortillas or roasted potatoes or sweet potatoes.

4

Servings

Tip

Don’t forget to nick the silver skin on the pork chops. This prevents them from warping during browning. Also, be sure to let the skillet cool a bit before pouring in the tomato puree. Otherwise the puree will splatter.

30 minutes

Ingredients

  • 1

    pound plum tomatoes, cored and cut into chunks

  • 1

    medium white onion, cut into chunks

Directions

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Reviews
Mary D.

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John M.

This recipe made an amazing meal! I followed the recipe exactly, but used 3 1/2-3/4 inch chops and followed the extra instructions provided for thicker chops. I'll be making this one again & agsin. Thank you!

Kristine M.

Super easy and super flavorful, BUT 4 chipotles was way too many! (We love spicy foods and I can hold my own with my Southasian friends.) Next time, I'll use either 2 small or 1 large chipotle.