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).
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.