Servings: 4
Ingredients
- 4 thick-cut pork loin chops or your favorite cut of pork
- 4 garlic cloves minced
- 1 can chipotles in adobo finely minced
- ½ cup tomato purée
- 2 cups water or vegetable stock plus more as needed
- 2 tbsp soy sauce
- Zest and juice of 1 lime
- 2 cups cooked rice I use instant
- Cilantro for garnish (optional)
- Salt to taste
- Oil as needed
Instructions
Prepare the pork:
- Pat the pork chops dry and season generously with salt. Heat a skillet over medium-high heat and add a drizzle of oil. Sear the pork chops until deeply browned on both sides. If needed, finish cooking in the oven until the internal temperature reaches 145°F. Remove from the pan and let rest.
Make the sauce:
- In the same pan, lower the heat to medium-low and stir in the garlic and minced chipotles. Cook for 30 seconds until fragrant, then add the tomato purée and cook for another 30 seconds.
Build the broth:
- Pour in the water (or stock), soy sauce, lime zest, lime juice, and a pinch of salt. Bring to a gentle simmer. Taste and adjust seasoning. If the broth is too thick, thin with more water. If too thin, let it simmer to reduce.
Assemble:
- Spoon some broth into each bowl. Add rice, top with a pork chop, and finish with a drizzle of olive oil and cilantro if using.
Notes
- If you’re sensitive to heat, use fewer chipotles in adobo.
- Pork loin chops are excellent here, but you can swap in your favorite cut.
Tried this recipe?Let us know how it was!
