Cheesy Chipotle Chops

Submitted by Malriah

"Another of my "dig around in the cabinets and make dinner from what I have on hand because I am too lazy to go to the grocery store" meals. Dan liked it so I am posting it here in case I ever want to make it again!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 2

ingredients

• 226.79 g uncooked elbow macaroni
• 453.59 g pork chop
• 1-3 canned chipotle chile, chopped
• 14.79 ml adobo sauce (from chipotles)
• 29.58 ml flour
• 354.88 ml milk
• 226.79 g shredded cheese (I used velveeta but cheddar would be great too)
• 44.37 ml chopped cilantro
• 29.58 ml oil (to brown chops)
• 1 large tomatoes, diced

directions

1. Cook macaroni according to directions on the box, set aside, keeping warm.
2. Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
3. Lower heat to medium/medium-low and remove chops, set aside keeping warm.
4. Sprinkle flour into pan, just like you are going to make a roux.
5. Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
6. Slowly add milk, go slowly,you might want to use a whisk.
7. Bring sauce just to a boil and add chipotles.
8. Start adding cheese a little at a time and stir well until melted.
9. Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
10. Right before serving, stir in cilantro.
11. Serve over elbow macaroni and top with chopped tomatoes.
12. I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce.

Reviews

[icandoit185]

I did not care for this at all. I thought the chipotles gave it way it an upleasant smoky flavor.