2 chipotle chiles in adobo sauce, seeds removed, plus 2 tbsp sauce from the can

4 cloves garlic

4 bay leaves

1 tsp ground cumin

3/4 tsp ground cinnamon

Kosher salt

1 large onion,halved and sliced

1 cup canned fire roasted diced tomatoes

1 cup chopped fresh cilantro

1/3 cup extra virgin olive oil, plus more for brushing

6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3  1/2 pounds total)


1.Combine the chiles and adobo sauce, garlic, bay leaves,cumin,thyme,cinnamon and 5 tsp salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes,cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.

2. Preheat a grill to medium. Meanwhile, remove the porkchops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium high heat, stirring occasionally,until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. ( You can also do this in a cast iron skillet on the grill)

3. Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes,rotating the pork 45 degrees, halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

You can leave comments on this post but not trackbacks. Follow recent comments using this Comments Feed.