CHILE-GLAZED PORK CHOPS
You know how food usually tastes better when someone else makes it? After taking my first bite of this, I could swear someone else made it. It's that good. Succulent pork chops with tons of flavor. From Simply Mexican by Lourdes Castro. She suggests serving it with a Fresh Tomatillo Sauce which I will post separately.
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
- Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.
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Kwang Sun
[email protected]The pork chops were overcooked and the glaze was burnt. I would not recommend this recipe.
Christina Marshall
[email protected]I didn't like the flavor of the glaze. It was too sweet for my taste.
Andrea Muller
[email protected]This recipe was a bit too complicated for me. I would recommend using a simpler recipe if you're a beginner cook.
abdullateef bankole
[email protected]The pork chops were a bit dry, but the glaze was delicious. I would recommend cooking the pork chops for a shorter amount of time.
Nicoley Gramaje
[email protected]This recipe was a bit too spicy for my taste, but my husband loved it. I would recommend using less chili powder if you don't like spicy food.
Hayden Washington
[email protected]I loved the combination of flavors in this dish. The pork chops were tender and the glaze was perfectly sweet and spicy.
Ayanda
[email protected]Delicious!
Sahir ali Sahir ali
[email protected]These pork chops were so easy to make and they turned out so flavorful. I will definitely be making them again.
Michelle Hancock
[email protected]I've made this recipe several times and it always turns out great. The pork chops are always cooked perfectly and the glaze is always delicious. I highly recommend this recipe!
Sheroz Khan
[email protected]This recipe is a keeper! The pork chops were tender and juicy, and the glaze was flavorful and delicious. I will definitely be making this again and again.
Emily Ngo
[email protected]I made this recipe for a dinner party last night and it was a huge success! Everyone raved about the pork chops and asked for the recipe. I will definitely be making this again.
Vinuja Theeksana
[email protected]These pork chops were amazing! The glaze was perfectly sweet and tangy, and the pork was cooked to perfection. I served them with roasted potatoes and green beans, and it was a hit with the whole family.