Name: Agave Guajillo Glazed Pork Chops
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 dried guajillo chiles, stemmed and seeded; 1 medium sweet onion; 2 medium tomatoes; 4 garlic cloves; water, to cover; 3 tablespoons Organic agave syrup; 2 tablespoons cider vinegar; 1 teaspoon Mexican oregano; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; ½ teaspoon ground cumin; 2 pounds thinly sliced pork chops

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This sauce strikes the perfect balance between sweet and spicy, making it a versatile companion for pork, chicken, or fish. Crafted with simplicity in mind, it requires just a handful of ingredients and easy steps, ensuring that even the busiest cooks can enjoy its flavorful goodness in no time.

What are Guajillo chilies? In their fresh form, they are known as Marisol chiles, or chile guaco. Once dried they’re known as guajillo chile. These slender, brick red chiles have low to mild heat. They are often used for their sweetish fruity floral notes, and provide slight tartness, and unique smokiness if charred.

Agave Guajillo Glazed Pork Chops

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

6 dried guajillo chiles, stemmed and seeded
1 medium sweet onion
2 medium tomatoes
4 garlic cloves
water, to cover
3 tablespoons Organic agave syrup
2 tablespoons cider vinegar
1 teaspoon Mexican oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
2 pounds thinly sliced pork chops

Instructions

In a medium sauce pot, add the guajillo, onion, tomatoes and garlic. Add enough water to cover the vegetables. Bring water to boil over medium heat. Remove from heat and allow it to steep for 20 minutes.
With tongs, transfer the vegetables to a blender and add agave syrup, vinegar, oregano, salt, pepper and cumin. Add 1 ½ cups of water from the pot and puree until smooth.
(If you haven’t done so, empty the pot you used to boil the vegetables.) Strain puree through a fine sieve over the sauce pot, pressing with a spatula to push the sauce through. Discard the solids.
Bring the sauce to a boil over medium-high heat and then reduce the heat to a simmer for about 8-10 minutes, until slightly reduced. Stir occasionally so it will not burn. Transfer the sauce to a bowl and allow to cool slightly while you prep the pork chops and preheat your grill.
On a foil lined baking sheet, season the pork chops with salt and pepper on both sides.
Over a medium heat, grill the pork chops, basting with the guajillo sauce. Grill for about 3 minutes on each side flipping twice. Serve hot.