Chipotle Pork Chops
Ingredients
- 2 chipotle chiles in adobo sauce, seeds removed, plus 2 tablespoons sauce from the can ⓘ
- 4 cloves garlic ⓘ
- 4 bay leaves ⓘ
- 1 teaspoon ground cumin ⓘ
- 3/4 teaspoon dried thyme ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- Kosher salt ⓘ
- 1 large onion, halved and sliced
- 1 cup canned fire-roasted diced tomatoes ⓘ
- 1 cup chopped fresh cilantro ⓘ
- 1/3 cup extra-virgin olive oil, plus more for brushing ⓘ
- 6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3 1/2 pounds total) ⓘ
Instructions
- Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste.
- Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well.
- Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
- Preheat a grill to medium.
- Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate.
- Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes.
- Remove from the heat and set aside for basting.
- (You can also do this in a cast-iron skillet on the grill.)
- Brush the chops with olive oil and transfer to the grill.
- Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade.
- Flip and repeat, brushing with more marinade, including some pieces of onion and tomato.
- Remove from the grill and let rest 5 minutes.
- Photograph by Con Poulos
Nutrition & Diet Analysis (per serving)
770
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).