Post by Kit on Jun 6, 2010 23:12:52 GMT -5
I made this for dinner tonight. It was really good!
1 chipotle chile
2 tablespoon(s) adobo sauce from 1 can chiles in adobo
3 tablespoon(s) honey
2 clove(s) garlic, crushed with press
1/2 small pineapple, peeled and cut into 1/2-inch-thick slices
Salt
Pepper
1 pound (3/4-inch-thick) boneless pork chops
1/2 small white onion, sliced
1/4 cup(s) chopped fresh cilantro leaves
8 corn tortillas, warmed
1.Preheat outdoor grill on medium.
2.In blender, puree chile, sauce, honey, garlic, half of pineapple slices, and 1/4 teaspoon each salt and pepper. Pour 1/3 cup sauce into pie plate; pour remainder into small bowl for serving.
3.Add pork to sauce in plate; turn to coat. Let stand. Grill onion and remaining pineapple 4 to 6 minutes, until tender, turning. Transfer to cutting board.
4.Grill pork, thinly coated with sauce, 6 to 8 minutes or until meat just loses its pink color, turning once.
5.Chop onion and pineapple; place in bowl. Stir in cilantro and 1/4 teaspoon each salt and pepper. Cut pork into chunks; place in tortillas with pineapple mixture. Serve with reserved sauce.
I made a few changes. I marinated the pork in the sauce for about 3 hours. The sauce was a BIT spicier than I like, so I used catalina salad dressing for my sauce. I don't eat onions, so after grilling them, I chopped them and put them in a small bowl so DH could add them to his tacos.
1 chipotle chile
2 tablespoon(s) adobo sauce from 1 can chiles in adobo
3 tablespoon(s) honey
2 clove(s) garlic, crushed with press
1/2 small pineapple, peeled and cut into 1/2-inch-thick slices
Salt
Pepper
1 pound (3/4-inch-thick) boneless pork chops
1/2 small white onion, sliced
1/4 cup(s) chopped fresh cilantro leaves
8 corn tortillas, warmed
1.Preheat outdoor grill on medium.
2.In blender, puree chile, sauce, honey, garlic, half of pineapple slices, and 1/4 teaspoon each salt and pepper. Pour 1/3 cup sauce into pie plate; pour remainder into small bowl for serving.
3.Add pork to sauce in plate; turn to coat. Let stand. Grill onion and remaining pineapple 4 to 6 minutes, until tender, turning. Transfer to cutting board.
4.Grill pork, thinly coated with sauce, 6 to 8 minutes or until meat just loses its pink color, turning once.
5.Chop onion and pineapple; place in bowl. Stir in cilantro and 1/4 teaspoon each salt and pepper. Cut pork into chunks; place in tortillas with pineapple mixture. Serve with reserved sauce.
I made a few changes. I marinated the pork in the sauce for about 3 hours. The sauce was a BIT spicier than I like, so I used catalina salad dressing for my sauce. I don't eat onions, so after grilling them, I chopped them and put them in a small bowl so DH could add them to his tacos.