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

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

  • et12 on February 02, 2025

    I thought the sauce was very good and so quick and easy to make but it’s difficult to tell which part of the pork chop you are trying to cut through when eating the dish. I think I would prefer this sauce with chicken.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.