Chile-Glazed Pork Chops Recipe

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Chile-Glazed Pork Chops
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Ingredients
14
Count
Nutrition
506
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
  2. Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
  3. Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
  4. Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
  5. Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
  6. Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. 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.
  7. Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
  8. Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow 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. This should take about 10 minutes. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 506.38 Kcal (2120 kJ)
Calories from fat 400.67 Kcal
% Daily Value*
Total Fat 44.52g 68%
Cholesterol 40.82mg 14%
Sodium 617.39mg 26%
Potassium 265.47mg 6%
Total Carbs 8.59g 3%
Sugars 0.04g 0%
Dietary Fiber 0.27g 1%
Protein 5.38g 11%
Vitamin C 1.1mg 2%
Iron 0.3mg 2%
Calcium 28.6mg 3%
Amount Per 100 g
Calories 193.29 Kcal (809 kJ)
Calories from fat 152.94 Kcal
% Daily Value*
Total Fat 16.99g 68%
Cholesterol 15.58mg 14%
Sodium 235.67mg 26%
Potassium 101.34mg 6%
Total Carbs 3.28g 3%
Sugars 0.02g 0%
Dietary Fiber 0.1g 1%
Protein 2.05g 11%
Vitamin C 0.4mg 2%
Iron 0.1mg 2%
Calcium 10.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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