Chile-Glazed Pork Chops with Fresh Tomatillo Sauce

  1. Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag.
  2. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
  3. Leave a light coating of the chile paste on the pork chops and season with salt and pepper.
  4. Place a large, well-seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil.
  5. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
  6. Pour in enough beer to barely cover the chops.
  7. Cover the pan (top with a piece of aluminum foil large enough to cover the pan if yours does not have a lid) and decrease the heat to a simmer.
  8. Cook for 15 minutes.
  9. Turn the pork chops over and cook for another 15 minutes.
  10. Uncover the skillet and increase the heat to medium-high.
  11. Allow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce.
  12. This should take about 10 minutes.
  13. Serve warm with tomatillo sauce.
  14. INGREDIENTS
  15. Pork Chops
  16. Because bone-in pork chops are more flavorful than boneless chops, I prefer them in this recipe.
  17. But feel free to use either one.
  18. I also like to use the thick cuts, but the thin ones also work well.
  19. Just make sure to decrease the braising time if you are using thin cuts because they will cook in less time.
  20. TECHNIQUES
  21. Braising the Pork Chop
  22. Braising is a technique used to tenderize tough cuts of meat.
  23. The meat is first seared to develop a nice golden crust, then simmered in a liquid to cook it through without drying it out.
  24. You will find variations of this technique throughout the meat recipes in this book, as Mexican cooking tends to use tougher (and tastier) cuts of meat.
  25. ADVANCE PREPARATION
  26. The red chile paste and tomatillo sauce can be made well in advance (up to 3 days before).
  27. Once the pork chops are braised, they can be held, covered, in a warm (250F) oven for about 1 hour before serving.

pork chops, red chile paste, salt, olive oil, water, fresh tomatillo sauce

Taken from www.epicurious.com/recipes/food/views/chile-glazed-pork-chops-with-fresh-tomatillo-sauce-380192 (may not work)

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