Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked elbow macaroni

  2. 1 lb pork chop

  3. 1 -3 canned chipotle chile , chopped

  4. 1 tablespoon adobo sauce (from chipotles)

  5. 2 tablespoons flour

  6. 1 1/2 cups milk

  7. 8 ounces shredded cheese (I used velveeta but cheddar would be great too)

  8. 3 tablespoons chopped cilantro

  9. 2 tablespoons oil (to brown chops)

  10. 1 large tomato , diced

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to directions on the box, set aside, keeping warm.

  2. Brown chops in oil over medium/high heat for 10 minutes, or until almost cooked; time depends on the thickness of the chops.

  3. Lower heat to medium/medium-low and remove chops, set aside keeping warm.

  4. Sprinkle flour into pan, just like you are going to make a roux.

  5. Allow to cook for two or three minutes so that you don't get a floury taste in your sauce.

  6. Slowly add milk, go slowly,you might want to use a whisk.

  7. Bring sauce just to a boil and add chipotles.

  8. Start adding cheese a little at a time and stir well until melted.

  9. Put chops back in pan and cook over low heat until chops are done about 5-10 minutes.

  10. Right before serving, stir in cilantro.

  11. Serve over elbow macaroni and top with chopped tomatoes.

  12. I actually never removed the chops, sprinkled the flour directly over them and made my sauce around the them; I also threw the macaroni into the pan for the last few minutes and stirred it in so that each noodle would be totally coated with cheesey sauce. ?


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