Recipe by Chef*Lee
I love chipotle peppers in adobo sauce! Here is a skillet pork chop recipe that I threw together, using the chiles with garlic and onions. Hope you like it!!
Top Review by Adopt Pets
My husband & I liked it but thought it was very hot (are we wimps? Maybe.). I would cut down on the chipotle next time for us. I used celery and red pepper instead of onion cuz I hate onion and served over Mexican rice w/ a dollop of guacamole and sour cream on top. I might add a diced tomato or 2 next time to up the "sauciness" as it wasn't very saucy (I did add some water to help). Overall good!
- 5 (1 1/2 lb) center-cut thin pork chops (bone in)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons light olive oil, divided
- 1⁄2 cup white onion, chopped
- 2 large garlic cloves, crushed and chopped
- 2 chipotle chiles in adobo, and
- 2 teaspoons adobo sauce, out of a 7 . 5 ounce can (I like El Mexicano brand)
- 1⁄4 teaspoon dried oregano (or Mexican oregano)
- 1⁄8 teaspoon cumin
Directions See How It's Made
- Season both sides of the chops with salt and pepper.
- Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
- In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
- Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
- Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
- Cook the meat on low for 10 minutes on each side until no longer pink.