To prepare pork chops, combine 3/4 cup chicken broth and chipotle chile in a blender; process until smooth. Combine chile mixture and pork chops in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Remove chops from bag; discard marinade.
To prepare Chimichurri Sauce, combine parsley and next 7 ingredients (parsley through garlic) in a blender; process until smooth. Pour into a bowl; stir in carrot and onion. Set aside.
Place the chops on grill rack coated with cooking spray; cook 5 minutes on each side or until done. Serve with Chimichurri Sauce.
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Cmonington, these days they have Chipotle in all supermarkets. Look in the Hispanic Foods isle. It's in a can, but usually the cans are smaller than the size of can you are used to seeing. And also, LaurenWB, you use ONE pepper not the whole can. Holy Moly that must have been HOT!
We rated this a 7.5 out of ten. Should have marinated it longer and it probably would have been more of an 8. Neither of us like the sauce, the vinegar was to overpowering for us. I had some raspberry chipotle sauce that we used after the other was a failure and it was good on it. Pork chops were very juicy for sure.
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