Quick and easy pork chops
Gotta run, but last week the CSA box included a 1.6lb package of fabulously lean pork chops ... grass-fed etcetc. Happy serendipitous occasion to use up some leftovers!
This thrown-together "recipe" would probably work fine with any meat that can hold up to chipotle flavoring.
One can of chipotles-in-adobo-sauce, minus a tablespoon of the sauce (that had been used a couple of days before in caramelized onions).
1.6lb of pork chops
I pulled out the peppers from the sauce (squishing the sauce out of them and back into the can), then reserved a tablespoon of the sauce for the next round of onions. So figure the total amount used in this recipe was one can of sauce minus almost 2 tablespoons. There was plenty of leftover, and a freshly opened can would probably have covered up to 3# of chops.
Rinsed & patted the chops dry.
Slathered the rest of the sauce all over the chops, then put in the fridge to marinade for several hours.
Then cooked them, brushing the sauce-from-the-marinade-bowl generously during the first half of the cooking
While they were grilling, we put a couple of peppers on skewers and grilled them as well.
Husband had his with the roasted peppers on top. I'm a wimp, mine were plain and more than hot enough for me. Next time I'm not even brushing them with more marinade during the grilling. You could definitely do this in a pan or oven as well.
Wonderful wonderful wonderful flavor. Both from the fairly muscular, lean pork, and the smokey-hot adobo sauce.
The leftovers made a great sandwich the next day on my homemade buns :) :)
I like things like this that are 5 minutes of prep and then set aside. It's something that could be done in the morning, or the evening before.
This thrown-together "recipe" would probably work fine with any meat that can hold up to chipotle flavoring.
One can of chipotles-in-adobo-sauce, minus a tablespoon of the sauce (that had been used a couple of days before in caramelized onions).
1.6lb of pork chops
I pulled out the peppers from the sauce (squishing the sauce out of them and back into the can), then reserved a tablespoon of the sauce for the next round of onions. So figure the total amount used in this recipe was one can of sauce minus almost 2 tablespoons. There was plenty of leftover, and a freshly opened can would probably have covered up to 3# of chops.
Rinsed & patted the chops dry.
Slathered the rest of the sauce all over the chops, then put in the fridge to marinade for several hours.
Then cooked them, brushing the sauce-from-the-marinade-bowl generously during the first half of the cooking
While they were grilling, we put a couple of peppers on skewers and grilled them as well.
Husband had his with the roasted peppers on top. I'm a wimp, mine were plain and more than hot enough for me. Next time I'm not even brushing them with more marinade during the grilling. You could definitely do this in a pan or oven as well.
Wonderful wonderful wonderful flavor. Both from the fairly muscular, lean pork, and the smokey-hot adobo sauce.
The leftovers made a great sandwich the next day on my homemade buns :) :)
I like things like this that are 5 minutes of prep and then set aside. It's something that could be done in the morning, or the evening before.