Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Pork Chops in Chipotle Sauce (Chuletas de Puerco Enchipotladas)

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Pork Chops in Chipotle Sauce (Chuletas de Puerco Enchipotladas)

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

Reviews
Mary D.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.