STRONG HEAT - Learn more.
Thick and full of rich, meaty flavor, these chops are marinated in a lively, bright-red sauce of ground guajillos — a chili with vivid color, tangy, intense flavor and moderate heat. They're a rich delight on the grill and an easy, quick entrée under your broiler. Garnish with fresh-chopped cilantro for dramatic contrast and serve alongside a fresh green salad or a side of rice.
- No Hydrogenated Oils
The USDA recommends cooking this product to a minimum internal temperature of 160 ºF as measured by thermometer. Remove pork chops from package before preparing.
Place pork on grill, medium to high direct heat. Cook pork for about 7-10 minutes, flip and cook for another 7-10 minutes. Remove pork from grill and let rest for a few minutes.
Preheat oven on broil. Place on non stick baking pan. Broil for 7-10 minutes, flip and cook for another 7-10 minutes. Let rest for a few minutes.
Preheat oven to 350°F. Place on non stick baking pan on middle rack of oven. Bake for 25-30 minutes. Remove pork from oven and let rest for a few minutes.
Pork Loin Chop.
Water, Guajillo Chili Paste (Water, Dried Chilis, Salt, Citric Acid), Garlic Puree, Salt, Spices, Corn Starch, Sugar, Lime, Lime Juice Concentrate, Natural Flavors, Citric Acid).
- Explanatory Information
About our Heat Index: We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.* NO HEAT There's no heat here — safe for the kids. MINOR HEAT Expect no more than a little tingle on the tongue. SUBTLE HEAT One might describe this dish as "peppery." MEDIUM HEAT A spicy warmth that builds as you eat and lingers a while. STRONG HEAT This dish has kick — keep a cool beverage on hand. FIERY HEAT Your eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.