Chipotle-Teriyaki Pork Chops

Name: Chipotle-Teriyaki Pork Chops
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 chipotle pepper in adobo sauce, drained; 1 garlic clove, peeled; 0 teaspoons ground cumin; 0 teaspoons ground ginger; 1 teaspoons coarsely ground pepper; 2 Tbsps ground ancho pepper; 59 milliliters lime juice; 118 milliliters queso fresco or shredded Monterey Jack cheese; 2 Tbsps olive oil; 2 Tbsps grated onion; 59 milliliters orange juice; 1 teaspoons dried oregano; 907 grams boneless pork loin chops each); 1 teaspoon salt; 2 Tbsps soy sauce; 1 Tbsp teriyaki sauce

You can never have too many main course recipes, so give Chipotle-Teriyaki Pork Chops a try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 54g of protein, 27g of fat, and a total of 499 calories. Head to the store and pick up coarsely ground pepper, onion, ground cumin, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

For sauce, combine the first eight ingredients in a blender; cover and process until smooth.

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Sauce

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Blender

Transfer to a small bowl; set aside.

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Bowl

Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops.

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Pork Chops

Oregano

Pepper

Cumin

Salt

Cooking Oil

Dry Seasoning Rub

Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce.

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Sauce

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Kitchen Thermometer

Grill

Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened.

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Queso Fresco

Cheese

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Grill

Let meat stand for 5 minutes before serving.

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Meat

Serve with remaining sauce.

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Sauce

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Servings:

chipotle pepper in adobo sauce, drained 1

garlic clove, peeled 0teaspoons

ground cumin 0teaspoons

ground ginger 1teaspoons

coarsely ground pepper 2Tbsps

ground ancho pepper 59milliliters

lime juice 118milliliters

queso fresco or shredded Monterey Jack cheese 2Tbsps

olive oil 2Tbsps

grated onion 59milliliters

orange juice 1teaspoons

dried oregano 907grams

boneless pork loin chops each)1teaspoon

salt 2Tbsps

soy sauce 1Tbsp

teriyaki sauce

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Codorniu Brut Cava with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Codorniu Brut Cava

Very pale straw yellow color with a fine and elegant mousse. Prominent on the nose are the typical fruity aromas of the traditional varietals. The cava finishes with a pleasant, fresh and balanced mouthfeel.This cava was christened "Original" as it is made from the same blend of grapes used by Josep Raventós, creator of Codorniu Cavas in 1872. Codorniu Cavas are only made from grapescoming from our own vineyards or long-term suppliers with viticulture co-operation programs. During the harvest, we supervise and receive grapes every day to make our own base wines. This is the best guarantee for our quality.