Jalisco Guajillo-Marinated Pork Chops
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Ingredients
- 4 bone-in pork chops
- 3 dried guajillo chillies
- 2 garlic cloves
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 43 g
- Carbohydrate
- 25.3 g
- of which sugars
- 1.2 g
- Fat
- 28.1 g
- of which saturates
- 9.7 g
- Fibre
- 5.1 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Blend the softened chillies with the crushed garlic cloves, white wine vinegar and dried oregano until smooth.
- 3
Rub the marinade over the pork chops and leave for 15 minutes.
- 4
Griddle the chops for 5-6 minutes a side until cooked through with no pink remaining.
- 5
Warm the corn tortillas and serve alongside the chops.
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