Cheesy Chipotle Chops

• 8 ounces uncooked elbow macaroni
• 1 lb pork chop
• 1 -3 canned chipotle chile, chopped
• 1 tablespoon adobo sauce (from chipotles)
• 2 tablespoons flour
• 1 12 cups milk
• 8 ounces shredded cheese (I used velveeta but cheddar would be great too)
• 3 tablespoons chopped cilantro
• 2 tablespoons oil (to brown chops)
• 1 large tomatoes, diced

1. Cook macaroni according to directions on the box, set aside, keeping warm.
2. Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.
3. Lower heat to medium/medium-low and remove chops, set aside keeping warm.
4. Sprinkle flour into pan, just like you are going to make a roux.
5. Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.
6. Slowly add milk, go slowly,you might want to use a whisk.
7. Bring sauce just to a boil and add chipotles.
8. Start adding cheese a little at a time and stir well until melted.
9. Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.
10. Right before serving, stir in cilantro.
11. Serve over elbow macaroni and top with chopped tomatoes.
12. I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce.

elbow macaroni, pork chop, chipotle chile, adobo sauce, flour, milk, shredded cheese, cilantro, oil, tomatoes

Taken from www.food.com/recipe/cheesy-chipotle-chops-83404 (may not work)