Chuletas Adobado Con Salsa Fresca De Cebolla Y Cilantro

1. 1

   To make marinade, remove stems from all dried chiles (Anaheim and arbol), shake out and discard seeds. Place chiles in small saucepan with water just to cover. Bring to a boil, remove from heat and let stand for 20 minutes to soften. Drain. In small skillet toast the cumin seed over medium heat until lightly browned and fragrant, about 2-3 minutes. Place chiles 9anaheim and arbol), cumin seed, garlic, jalapeno, vinegar, oil and salt in blender container. Puree until thick and smooth.

2. 2

   Place pork chops in shallow pan and pour marinade over. Let marinate in refrigerator for one hour or overnight.

3. 3

   Prepare a hot fire in grill or heat broiler.

4. 4

   Before grilling chops, make the relish. In a small bowl stir together the onion, serrano, cilantro, 1/4 tsp salt, lime juice and 1 Tbs olive oil. Set aside until ready to serve.

5. 5

   Grill chops directly over heat, or broil, until they are nicely browned on both sides, 2 minutes per side. To serve, arrange chops on serving platter, garnish with some of the relish and serve remaining relish on the side.

* Per serving · 4 servings · Values may vary.