Chipotle Chops

"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!!"
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by Susie K. photo by Susie K.
Ready In:
30mins
Ingredients:
10
Yields:
5 pork chops
Serves:
5
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ingredients

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directions

  • 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.

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Reviews

  1. Great recipe. A little spicy but adding some lime juice helped. Works with thicker chops too, just increase the cooking time.
     
  2. Can't accurately rate as I used this recipe as a base concept for a slightly different dish. I also cut the recipe down to use for 1 large pork chop and a large side of rice.
     
  3. 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!
     
  4. Delicious! A nice blend of tastes when you don't want "plain ole pork chops". The chipotle, onions and garlic blend nicely. The oregano and cumin is ever so subtle and quite tasty. Nothing difficult about the preparation either.
     
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Tweaks

  1. I used boneless 1/2" chops which worked great..just had to cook a bit longer (I used a lid with my cast iron fry pan to keep the sauce from dehydrating and burning. I also added a tablespoon of lime juice to cut some of the spiciness and a pop of citrus undertone! Serve with a bed of rice ..I served garlic rice!
     
    • Review photo by Susie K.
  2. I used a little extra adobo sauce, added about a teaspoon of finely ground coffee, and 2 tablespoons of brown sugar (again for a single portion dish) and added a couple splashes of chicken stock. This allowed me to make more sauce and it turned the sauce into a sweet, slightly thicker sauce to go over the pork chop and some rice.
     
  3. 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!
     

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