Recipe: Appetizing Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa

Recipe: Appetizing Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa Delicious, fresh and tasty.

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Chipotle Shrimp Burritos with Simple Avocado Crema.

To store the avocado crema in the refrigerator, place a piece of plastic wrap directly on top of the crema to keep discoloration from occurring.

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You can have Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa using 13 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa

1. You need 2 of thick pork chops.

2. It’s 1 lb of strawberries; trimmed.

3. Prepare 5 oz of chipotle salsa.

4. Prepare 2 t of paprika.

5. Prepare 1 t of cumin.

6. It’s 1 t of ground coriander seed.

7. It’s 2 of avocados; medium dice.

8. It’s 8 oz of sour cream.

9. It’s 1 bundle of cilantro.

10. You need 1/4 of red bell pepper; small dice.

11. Prepare 1 of lime; juiced.

12. You need as needed of kosher salt & black pepper.

13. It’s 2 t of honey.

Boneless Pork Chop Tacos, Pork Chop Potato Bake, Boneless Pork Chops, etc.

We are unable to find an exact match for: pork chops w. avocado..

Serve the pork chops topped with the orange slices, with kumara chips and chipotle crema.

For the kumara chips with chipotle crema Serve these chips immediately, as kumara can quickly become soggy.

Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa step by step

1. Im a food processor, combine 3/4 bundle cilantro, 1 avocado, and a pinch of salt. Puree until smooth..

2. Transfer cilantro & avocado puree to a mixing bowl. Add sour cream. Fold together. Add honey. Fold together..

3. Cover and refrigerate overnight to develop flavors..

4. Combine strawberries and chipotle salsa in a food processor. Puree until smooth..

5. Transfer to a large zip lock bag or container. Reserve half in a seperate container for plating and other use. Keep up to 3 days. Add pork to one of salsa containers. Marinate in refrigerator overnight..

6. Combine 1 avocado, red bell pepper, remaining cilantro, and lime juice. Cover with plastic wrap directly atop salsa to prevent air from oxidizing avocado. Marinate in refrigerator overnight to develop flavors. Add a large pinch of salt before serving..

7. Preheat oven to 350°.

8. Drain chops. Pat completely dry with paper towels. Drizzle enough oil to coat. Season with cumin, coriander seed, paprika, kosher salt, and black pepper..

9. Heat enough oil to cover the bottom of a medium sized saute pan. Sear one side of the chops, about 3 minutes. Flip chops over and cook 1 minute. Transfer pan to oven..

10. Cook for approximately 20 minutes or until pork reaches desired doneness. Remove from oven and tent with foil to carry over cook approximately 2 minutes before pork chops reach desired doneness..

11. Variations; Coconut, white pepper, peppercorn melange, bacon, thyme, red wine, red wine vinegar, red onion, pearl onion, yellow onion, shallots, habanero, jalapeño, smoked paprika, lime, lemon, horseradish, sherry, agave, almond, banana, basil, goat cheese, chihuahua, goat cheese, chili powder, serrano, ancho chile, crushed pepper flakes, pineapple, chocolate, mango, cinnamon, blackberries, raspberries, blueberries, mozzarella, feta, roasted garlic or bell peppers, ricotta, figs, kiwi, cream, framboise, cointreau, grand marnier, kirsch, maple, ginger, cantelope, mint, pistachios, brown sugar, cayenne, vanilla, port, walnut, balsamic, marsala, yogurt, beaujolais.

The Chipotle pepper sauce we use in this pork chop recipe is a hot pepper sauce made with chipotle chiles, which are smoked jalapeños.

Serve corn salad with grilled pork chops and.

Boneless baked pork chops rubbed in a sweet smokey seasoning, roasted veggies, and herbs to garnish.

This weekend we are fortunate to be able to spend time with family.

Then the shrimp and the rest of the chipotles went in to cook until the shrimp were perfectly pink.