These flavorful pork chops have both Southwestern and Asian flair—with the chipotle and ancho pepper, and the teriyaki and soy sauce. They're topped with queso fresco—a white, fresh Mexican cheese that has a fine-grained texture and mild flavor. It softens but does not melt when heated. Also called queso blanco, it can be found in Latin markets and larger supermarkets.
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons grated onion
- 1 tablespoon teriyaki sauce
- 1 chipotle pepper in adobo sauce, drained
- 1 garlic clove, peeled
- 1/8 teaspoon ground ginger
- 2 tablespoons ground ancho pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon ground cumin
- 4 boneless pork loin chops (8 ounces each)
- 1/2 cup queso fresco or shredded Monterey Jack cheese
- For sauce, combine the first eight ingredients in a blender; cover and process until smooth. Transfer to a small bowl; set aside. Combine the ancho pepper, oil, salt, oregano, pepper and cumin; gently rub over both sides of pork chops.
- Grill chops, covered, over medium-hot heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with 1/3 cup of the sauce. Sprinkle with queso fresco; grill 1-2 minutes longer or until cheese is softened. Let meat stand for 5 minutes before serving. Serve with remaining sauce. Yield: 4 servings.
Originally published as Chipotle-Teriyaki Pork Chops in Country Woman July/August 2006, p43
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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