Cheesy Chipotle Chops

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: 30 mins
• Serves: 2-4

Ingredients

• 8  ounces  uncooked elbow macaroni
• 1  lb  pork chop
• 1 -3  canned chipotle chile, chopped
• 1  tablespoon adobo sauce (from chipotles)
• 2  tablespoons flour
• 1 1⁄2 cups milk
• 8  ounces  shredded cheese (I used velveeta but cheddar would be great too)
• 3  tablespoons  chopped cilantro
• 2  tablespoons  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.