Dinner Tonight: Pork Chops with Chile Colorado

Name: Dinner Tonight: Pork Chops with Chile Colorado
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 2 bone-in pork chops, about 1-inch thick; 1 Tbsp canola oil; 1 Tbsps all-purpose flour; 2 garlic cloves, minced; 1 teaspoons ground cumin; 3 dried guajillo chiles, stemmed and seeded; 1 Tbsps kosher salt; 0 teaspoons dried oregano; 2 servings salt and pepper; 1 scallion, end trimmed, white parts discarded, green parts chopped; 1 teaspoon Sherry vinegar; 1 teaspoons sugar; 473 milliliters boiling water; 2 Tbsps white onion, finely chopped

Dinner Tonight: Pork Chops with Chile Colorado is Head to the store and pick up guajillo chiles, salt and pepper, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

For the red chile sauce: Preheat 10-inch cast iron pan over medium heat. Toast chiles, skin sides up, until very fragrant but not burned, about 30 seconds.

Ingredients you will need

Chili Pepper

Sauce

Toast

Equipment you will use

Frying Pan

Transfer to large bowl and cover with boiling water.

Ingredients you will need

Water

Equipment you will use

Bowl

Place small plate on top to keep them submerged, and let them sit for 15 minutes.

Transfer chiles and ¾ of soaking liquid to blender. Do not discard remaining soaking liquid. Puree chiles until smooth. Pass this chile puree through a sieve into a bowl to remove tough skins, and then whisk in reserved soaking liquid. Sauce should be fairly thick.

Ingredients you will need

Chili Pepper

Sauce

Equipment you will use

Blender

Sieve

Whisk

Bowl

Pour oil into medium-sized saucepan set over medium-low.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, garlic, cumin, and oregano. Cook until onion turns soft and everything is fragrant, about two minutes.

Ingredients you will need

Oregano

Garlic

Cumin

Onion

Sprinkle in flour, and whisk until evenly distributed. Continue to whisk occasionally until flour turns a light brown, about another two minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk in chile sauce. Partially cover saucepan, whisking occasionally, turning heat down to low if splattering too much. Cook until thick and dark red, 20 to 30 minutes. Turn off heat, and whisk in salt, vinegar, and sugar.

Ingredients you will need

Vinegar

Chili Pepper

Sauce

Sugar

Salt

Equipment you will use

Whisk

Sauce Pan

For the pork chops: Wipe out 10-inch cast iron pan, and then place over medium-high heat until starting to smoke. Meanwhile, dry chops with paper towels, and season both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Chops

Equipment you will use

Paper Towels

Frying Pan

Add oil to pan, and when it just starts to smoke, add chops. Cook until well browned on both sides, three to four minutes a side. Check temperature with meat thermometer. It should register around 145°F. If it is below that, return chops to pan, reduce heat to medium, and cook for an extra minute on each side.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer chops to plate and let rest for a few minutes.

To serve, ladle some of the sauce a plate, and place chop on top.

Ingredients you will need

Sauce

Equipment you will use

Ladle

Sprinkle chopped scallions on top.

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Green Onions

Equipment

Ingredients

Servings:

bone-in pork chops, about 1-inch thick 1Tbsp

canola oil 1Tbsps

all-purpose flour 2

garlic cloves, minced 1teaspoons

ground cumin 3

dried guajillo chiles, stemmed and seeded 1Tbsps

kosher salt 0teaspoons

dried oregano 2servings

salt and pepper 1

scallion, end trimmed, white parts discarded, green parts chopped 1teaspoon

Sherry vinegar 1teaspoons

sugar 473milliliters

boiling water 2Tbsps

white onion, finely chopped

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.