Categories: Pork
Ingredients
- 4 cups halved fresh strawberries
- 1 canned chipotle pepper in adobo sauce
- 2 tbsp. sauce from chipotles in adobo
- 2 tbsp. vegetable oil, divided
- 1/3 cup finely chopped onion
- 1 garlic clove, minced
- 1/4 cup light brown sugar
- 1 tbsp. distilled white vinegar
- 1 tbsp. tomato paste
- 1 3/4 tsp salt, divided
- 4 pork rib chops
- 1/2 tsp black pepper
- Garnish: chopped fresh cilantro
Directions
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In the container of a blender, pulse together strawberries, chipotle pepper, and adobo sauce until smooth.
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In a medium saucepan, heat 1 tbsp. oil over medium-high heat. Add onion; cook until softened, about 3 minutes. Stir in garlic; cook for 1 minute. Stir in strawberry mixture, brown sugar, vinegar, tomato paste, and 3/4 tsp salt, and bring to a boil. Reduce heat, and simmer until thickened, 15-20 minutes.
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Preheat oven to 350.
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In a large skillet, heat remaining 1 tbsp. oil over medium-high heat. Sprinkle pork chops with pepper and remaining 1 tsp salt. Cook until browned, about 2 minutes per side. Place pork chops in a large shallow baking dish, and top with 3/4 cup strawberry mixture; reserve remaining sauce.
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Bake until cooked through, about 25 minutes. Spoon pan juices onto pork chops, and serve with remaining strawberry sauce. Garnish with cilantro.