7Ingredients
Calories
20Minutes

Ingredients

  • 6 porterhouse (bone-in loin) pork chops (1/2-inch thick)
  • 3 ancho chile pepper
  • 1/4 teaspoon Mexican oregano
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 3 cloves garlic (minced)
  • 1/3 cup apple cider vinegar

Directions

  1. Toast ancho chiles lightly in a skillet or on a griddle or comal, turning them occasionally so that they do not burn. Remove stems and seeds. Grind the chiles in a spice grinder or in a mortar with pestle until completely pulverized. Mix chile paste with oregano, salt, oil, garlic and vinegar.
  2. Spread chile paste on entire surface of pork chops. Transfer chops to a large resealable plastic bag; seal and refrigerate 8 hours or overnight.
  3. Grill pork chops over medium-hot coals 3 to 4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with warm corn tortillas, if desired.
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