Pork chops with peanut-guajillo sauce

We almost never make pork chops; my wife isn’t really a fan. But I received Milk Street’s Tuesday Nights cookbook (highly recommended) as a Christmas gift, and we’ve been working our way through some of the recipes that haven’t appeared in the magazine (also highly recommended). I do like pork chops, so I was curious to try their pork chops with peanut-guajillo sauce recipe (I’m also a fan of peanuts, toasted guajillo peppers, and chili powder).

The meal turned out very well; the chops were tender and the sauce was very tasty (and it also went well with the roasted potatoes we had as a side). As a bonus, the recipe makes enough sauce that you can really use it across two meals, so we’ll be making this recipe again soon.

I do find it interesting to see the difference in ingredients between the average Milk Street recipe and the average Cooks Illustrated recipe. Both feature staples like garlic, cumin, coriander, chili pepper, etc. But Milk Street seems to be very big on grated ginger, honey, paprika, miso, and agave syrup (among others). I put it down to the stronger Asian influence on Milk Street recipes. And I appreciate the difference; we’d been finding fewer and fewer interesting things to cook in Cooks Illustrated, but we regularly find new recipes we like in Milk Street.