Pork chops in chipotle sauce (Chuletas de puerco enchipotladas) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 131) by Christopher Kimball

  • canned chipotle chiles in adobo sauce
  • cilantro
  • ground cumin
  • garlic
  • dried oregano
  • tomatoes
  • grapeseed oil
  • pork chops
  • white onions
  • cotija cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on October 26, 2020

    Quick and delicious weeknight dinner. Was quite spicy with the suggested 4 chipotle chilis so may cut back on those in the future. Served with mashed sweet potatoes and green beans.

  • clkandel on October 13, 2020

    Fast and flavorful. I served this over pan seared polenta, which was great with the sauce. As others noted, depending on your heat tolerance, you might want to cut back on the chipotles.

  • Zosia on September 24, 2019

    This was quick and very flavourful. I appreciated that the cook time was designed for thinner chops that are typical of my local grocery stores; it worked perfectly for boneless loin chops. I made the sauce with fresh tomatoes and it bordered on being too salty once it was reduced (Diamond kosher salt) so a little less next time and probably only a generous pinch with canned tomatoes. I used only 2 chipotle chilies as some family have a low heat threshold and served them with sweet potatoes, one of the suggested accompaniments.

  • angrygreycat on January 07, 2019

    Made this for dinner on a weeknight. My first recipe from this book and it did live up to its name. Easy, fast preparation, even with slightly thicker pork chops. The sauce whipped up quickly in the blender. I cooked it in my cast iron skillet. Very tasty, but spicy hot, my eyes were stinging when I stood over it and stirred as I cooked. I stuck to the 4 chilies even though it said you could add more adobo sauce later from the can. I did enjoy this, but he suggests serving it with a tortilla and I don't really see the point. Tortillas don't really sop up the sauce off the plate and you can't roll a pork chop up in a tortilla. I might make some cornbread next time to go with it.

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