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Serve these Mexican-style loin chops with
warm tortillas, beans and rice and grilled zucchini.
Loin Chops Marinated
with Adobo Sauce
- 6 pork loin chops, 1/2-inch thick
3 ancho chiles
1/4 teaspoon Mexican oregano
2 teaspoons salt
2 tablespoons vegetable oil
3 cloves garlic, minced
1/3 cup apple cider vinegar
- Toast ancho chiles lightly in a skillet
or on a griddle or comal, turning them occasionally so that they
do not burn. Remove stems and seeds. Grind the chiles in a spice
grinder or in a mortar with pestle until completely pulverized.
Mix chile paste with oregano, salt, oil, garlic and vinegar.
- Spread chile paste on entire surface of
pork chops. Transfer chops to a large resealable plastic bag;
seal and refrigerate 8 hours or overnight.
- Grill pork chops over medium-hot coals
3 to 4 minutes on each side or until internal temperature on
a thermometer reads 160°F (70°C). DO NOT OVERCOOK.
- Serve chops immediately with warm corn
tortillas, if desired.
Serves 6.
Nutritional Information Per Serving (1/6
of recipe): Calories: 250 calories; Protein: 19 grams; Fat: 16
grams; Sodium: 830 milligrams; Cholesterol: 60 milligrams; Saturated
Fat: 4 grams; Carbohydrates: 5 grams
Recipe and photograph provided courtesy
of Pork: The Other White Meat.
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