Pork Chops with Peanut-Guajillo Sauce
Guajillo chilies and roasted peanuts produce a rich, earthy sauce for thick-cut, bone-in pork chops. We especially liked the deep color and bright flavor of guajillo chilies, but New Mexico chilies were good, too. Whichever you use, look for pods that are soft and pliable, an indicator of freshness. The árbol chili supplies the heat; you can omit it if you like, or substitute ¼ to ½ teaspoon red pepper flakes (pepper flakes do not need to be toasted, so add them directly to the blender). You will need a 12-inch oven-safe skillet for this recipe.
large guajillo chilies (1 ounce), stemmed, seeded and torn into 2-inch pieces
árbol chili, stemmed
01Heat the oven to 450°F with a rack in the middle position. In a small saucepan over medium, bring 1½ cups water to a simmer. Cover and reduce to low. In a 12-inch oven-safe skillet over medium-high, toast both varieties of chili and the garlic, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 minute. Transfer to the saucepan, pressing to submerge them in the water. Remove the pan from the heat, cover and let stand until the chilies have softened, about 10 minutes. Set the skillet aside.
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