Bone-in pork cutlets with smoked chili peppers
Votes: 1
The meat is marinated in a spicy paste made from crushed smoked chili peppers, garlic, bay leaves, cumin, thyme, and cinnamon. The marinade also includes onions, tomatoes, cilantro, and olive oil. After marinating, the paste is turned into a sauce that is basted onto the pork chops while grilling.
This recipe uses a cut closer to the shoulder. This meat has plenty of layers of fat, making it more flavorful. It's also a bit on the tough side, so don't skimp on marinating time.
Time: 4 hours 45 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Recipe for grilled natural bone-in pork cutlets.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 bone-in pork chops, cut from the loin near the shoulder (each 1/2-2 cm thick, weighing about 1,575 g total)
- 1 cup canned roasted tomatoes, diced
- 2 chipotle chiles (smoked red jalapeños) in adobo sauce, seeded, and 2 tablespoons jarred sauce
- 4 cloves of garlic
- 4 bay leaves
- 1 tsp ground cumin
- 3/4 tsp dried thyme
- 1/4 tsp ground cinnamon
- Coarse salt
- 1 large onion, halved and then thinly sliced
- 1 cup chopped cilantro
- 1/3 cup extra virgin olive oil, plus more for greasing
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Recipes with similar ingredients: pork, tomatoes, chipotle peppers in adobo sauce, onions, garlic, bay leaf, cumin, thyme, cinnamon, cilantro
Cooking the dish according to the recipe:
- In a food processor, combine the chili peppers and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon, and 5 teaspoons salt and process until smooth.
Place the pasta in a shallow dish, add the onion, tomatoes, cilantro, and 1/3 cup olive oil, and mix well. Add the pork chops, coat them with the mixture, cover, and marinate in the refrigerator for 4 hours or overnight. - Preheat the grill to medium. Meanwhile, remove the pork chops from the marinade, discard any excess, and transfer to a plate.
Place the marinade in a skillet, add 1/4 cup water, and cook over high heat, stirring occasionally, for 10 minutes, until the mixture begins to simmer and the onions begin to sizzle. Remove the sauce from the heat and reserve it for brushing the meat. (The sauce can also be grilled in a cast iron skillet.) - Brush the pork with olive oil and place on the grill.
Cook for 7-8 minutes, until the meat is charred. When it's halfway done, rotate it 45 degrees to create a grid pattern and brush it with the marinade.
Flip the cutlets over and repeat the entire process, brushing them with the marinade along with the onion and tomato pieces. Remove the cutlets from the heat and let them rest for 5 minutes.
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