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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another of my dig around in the cabinets and make dinner from what I have on hand because I am too lazy to go to the grocery store meals. Dan liked it so I am posting it here in case I ever want to make it again! Ingredients:
8 ounces uncooked elbow macaroni |
1 lb pork chop |
1 -3 canned chipotle chile, chopped |
1 tablespoon adobo sauce (from chipotles) |
2 tablespoons flour |
1 1/2 cups milk |
8 ounces shredded cheese (i used velveeta but cheddar would be great too) |
3 tablespoons chopped cilantro |
2 tablespoons oil (to brown chops) |
1 large tomato, diced |
Directions:
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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