Recipe by cookiedog
You know how food usually tastes better when someone else makes it? After taking my first bite of this, I could swear someone else made it. It’s that good. Succulent pork chops with tons of flavor. From Simply Mexican by Lourdes Castro. She suggests serving it with a Fresh Tomatillo Sauce which I will post separately.
Top Review by rosslare
Might be THE BEST pork chops we ever had! The flavor is to die for and the method produces the tenderest chops. I did have to substitute the anchos with pickled jalapenos, that is the closest we get here in Europe, as far as I know. I used the liquid from jalapeno jar to sub the cider vinegar also. I cannot even begin to imagine how wonderful these will be with the correct chiles, but even if one only has pickled jalapenos, this will be fantastic!
Red Chile Paste-Mexican Adobo
- 4 dried ancho chiles (or dried pasillas)
- 4 garlic cloves, unpeeled, but excess paper removed
- 1⁄8 teaspoon ground cinnamon
- 1 bay leaf, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄4 cup red wine vinegar
- 4 pork chops, bone-in ideally 1 inch thick and 1/2 lb. each
- black pepper
- 2 tablespoons olive oil
- 3 cups beer or 3 cups water
Directions See How It's Made
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
- Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.