Look for thick chops (1-1/4 to 1-1/2 inches thick) for this recipe; they’re less likely to dry out during cooking.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this many times since I saw it in an old issue of Fine Cooking magazine I bought. This is one of my go-to dishes since I always have the ingredients in my pantry. It's very easy to make and it tastes fantastic!
Oh my gosh, Wow! That's what I call a "crazy orgasm of sweet sexy flavor" just the way I like it a little on the spicy side. I used ground seasons in the rub, Chipotle and Ancho powder, also used Asian pear instead of mango in salsa...fabulous! Five stars for flavor and simplicity.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?