• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 2
    OK

    Pork Chops in Chile Guajillo (Chuletas Adobadas con Chile Guajillo)

    The term adobo translated into English means daubed, coated or smeared. Commercial preparations of adobo can be powdered. For this recipe, we wanted both that lively adobo color and a fresh flavor. Using a puree of chile guajillo, we get red-hot color, with only a tiny degree of picante, the perfect adobo.


    Ingredients
    2
    dried chiles guajillo
    1
    clove
    garlic
    1/2
    cup
    water
    1
    teaspoon
    vinegar
    2
    pork chops, cut thick (about 8 ounce each)
    1 1/2
    vegetable oil for frying
    *
    salt and pepper to taste
    Directions
    Fill a 1 quart saucepan halfway full with water, then add the chiles, and bring to a boil. Cook until the chiles are soft, about 5 minutes. Remove from the heat, drain and discard the water. Remove the stems and seeds from the chiles.
    Add the chiles, garlic, water, and vinegar to the container of a blender, and puree until smooth. Pour the puree into a pie plate. Add the pork chops, turning to coat well with the adobo puree.
    Meanwhile, heat the vegetable oil in a 10 inch skillet. Add the pork chops and fry for about 3-4 minutes, flip, and then fry for another 3-4 minutes on the other side, until the chops are well cooked (but not overly cooked). Salt and pepper to taste. Serve immediately.

    The base number of servings for this recipe is 2
    OK

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