Ingredients
-
5 (1 1/2 lb) center-cut thin pork chops (bone in)
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
2 tablespoons light olive oil, divided
-
1/2 cup white onion, chopped
-
2 large garlic cloves, crushed and chopped
-
2 teaspoons adobo sauce, out of a 7 . 5 ounce can (I like El Mexicano brand)
-
1/4 teaspoon dried oregano (or Mexican oregano)
-
1/8 teaspoon cumin
-
2 chipotle chiles in adobo, and
Instructions
- Season both sides of the chops with salt and pepper.
- Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
- In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
- Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
- Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
- Cook the meat on low for 10 minutes on each side until no longer pink.