Chipotle Chops

Name: Chipotle Chops
Ingredients: 5 (1 1/2 lb) center-cut thin pork chops (bone in); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons light olive oil, divided; 1/2 cup white onion, chopped; 2 large garlic cloves, crushed and chopped; 2 chipotle chiles in adobo, and; 2 teaspoons adobo sauce, out of a 7 . 5 ounce can (I like El Mexicano brand); 1/4 teaspoon dried oregano (or Mexican oregano); 1/8 teaspoon cumin

10 ingredients

6 steps

Ingredients

5 (1 1/2 lb) center-cut thin pork chops (bone in)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons light olive oil, divided
1/2 cup white onion, chopped
2 large garlic cloves, crushed and chopped
2 chipotle chiles in adobo, and
2 teaspoons adobo sauce, out of a 7 . 5 ounce can (I like El Mexicano brand)
1/4 teaspoon dried oregano (or Mexican oregano)
1/8 teaspoon cumin

Directions

1

Season both sides of the chops with salt and pepper.
2

Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
3

In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
4

Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
5

Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
6

Cook the meat on low for 10 minutes on each side until no longer pink.