Cheesy Chipotle Chops
- Ready In:
- 30mins
- Ingredients:
- 10
- 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
- Cook macaroni according to directions on the box, set aside, keeping warm.
- Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
- Lower heat to medium/medium-low and remove chops, set aside keeping warm.
- Sprinkle flour into pan, just like you are going to make a roux.
- Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
- Slowly add milk, go slowly,you might want to use a whisk.
- Bring sauce just to a boil and add chipotles.
- Start adding cheese a little at a time and stir well until melted.
- Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
- Right before serving, stir in cilantro.
- Serve over elbow macaroni and top with chopped tomatoes.
- 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.
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RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>