Grilled Pork Chops with Chipotle Sauce
Dried chipotle chiles can be found in many large supermarkets. Serve with large green salad, Corn & Black Bean Salad, and crusty rolls. Recipe courtesy of Mark Bittman.
2 tablespoons neutral oil, like corn or canola
1 medium white onion, peeled and chopped
Salt and pepper
2 cups tomatoes, cored and chopped, preferably fresh
1/2 cup water
2 dried chipotle chiles, or to taste
1/4 cup fresh cilantro leaves, chopped fresh
4 bone-in pork loin chops, 3/4-inch thick, (about 2 pounds total)
Cilantro leaves, chopped, fresh for garnish
Lime wedges for accompaniment
- Put oil in medium saucepan or skillet and turn heat to medium. When oil is hot, add onion, salt and pepper and cook, stirring occasionally, until it begins to brown at the edges, 5 to10 minutes.
- Add the chiles, tomatoes and 1/2 cup water and adjust the heat so the mixture simmers steadily but not violently. Cook about 15 minutes, stirring occasionally, or until the chiles are soft and the tomatoes are broken up.
- Meanwhile, start a charcoal or wood fire or preheat gas grill or broiler; the fire should be only moderately hot, and the rack about 6 inches from the heat source.
- When sauce is ready, taste, and add more salt and pepper if necessary. Cool for a few minutes, then remove the stems from the chipotles (if you remove some of the seeds the salsa will not be quite as fiery). Put the mixture in a blender and puree.
- Season pork with salt and pepper and grill for about 5 minutes per side, or until nearly done; brush heavily with the chipotle sauce on both sides, and cook just another minute or 2 until internal temperature on a thermometer reads 160°F (70°C).
- Serve pork garnished with cilantro and with the lime wedges, passing the remaining sauce of the side.
Makes 4 servings.
Nutritional Information Per Serving (1/4 recipe): Calories: 416 calories; Protein: 38 grams; Fat: 26 grams; Sodium: 239 milligrams; Cholesterol: 107 milligrams; Saturated Fat: 7 grams; Carbohydrates: 6 grams; Fiber: 1 grams.
Recipe provided courtesy of National Pork Board.