When I saw these succulent Porterhouse pork chops at the butcher shop, I knew they were coming home with me. Porterhouse pork chops are the Cadillac of chops. Divided by a “T” bone, these chops combine some of the best cuts of the tenderloin and the loin surrounded by a generous and beautiful ribbon of pork fat and their double thickness these chops are as luscious and succulent almost like having almost a steak. Thinking of how to prepare them, I could almost hear them whispering “Guajillo and garlic” to me, so there Guajillo Pork Chops for diner it was.
Chiles are one of my favorite ingredients in Mexican cooking, especially dry chiles. They work miracles in the kitchen. Dry or fresh, these beautiful capsicum fruits are not only about spicy heat;
fresh chiles can brighten up and give a spicy-sass flavor to any dish along with a bright loud note. Dry chiles add a pleasant intense depth of flavor from smokey-sweet, to spicy and fruity, floral and fruity notes with a pleasant hint of spice. Dry chiles are a must have in your pantry.
Dry Guajillos are the perfect example I just described. Guajillos, when slightly toasted, fried or hydrated, bloom with the most aromatic, intense color and mild fruity heat flavor. This effect is irresistible and best used with pork because the meat’s flavor still shines through.
