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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, strawberry-chipotle pork chops w/ avocado crema & salsa. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have strawberry-chipotle pork chops w/ avocado crema & salsa using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa:
  1. Get 2 thick pork chops
  2. Prepare 1 lb strawberries; trimmed
  3. Take 5 oz chipotle salsa
  4. Get 2 t paprika
  5. Get 1 t cumin
  6. Take 1 t ground coriander seed
  7. Make ready 2 avocados; medium dice
  8. Take 8 oz sour cream
  9. Make ready 1 bundle cilantro
  10. Make ready 1/4 red bell pepper; small dice
  11. Take 1 lime; juiced
  12. Take as needed kosher salt & black pepper
  13. Prepare 2 t honey
Instructions to make Strawberry-Chipotle Pork Chops w/ Avocado Crema & Salsa:
  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

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