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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season both sides of the chops with salt and pepper. | 2. 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. | 3. 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. | 4. Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes. | 5. Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops. | 6. Cook the meat on low for 10 minutes on each side until no longer pink. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
center pork chop	5		cut	3787.5686	19.0512	425.0242	218.1821
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		crushed chopped	-	-	-	-
chipotle chile adobo	2			-	-	-	-
adobo sauce	2	teaspoons		-	-	-	-
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
cumin	1/8	teaspoon		0.9844	0.1161	0.0468	0.0585

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.