Pork Chops in Chipotle Sauce (Chuletas de Puerco Enchipotladas) | Christopher Kimball’s Milk Street

Ingredients

• 1 pound plum tomatoes, cored and cut into chunks
• 1 medium white onion, cut into chunks
• 4 medium garlic cloves, peeled
• 4 chipotle chilies in adobo and the sauce clinging to them, plus adobo as needed
• 1 teaspoon ground cumin
• Kosher salt and ground black pepper
• 4 center-cut bone-in pork chops, about 8 ounces each and about ½-inch thick, patted dry
• 1 tablespoon grapeseed or other neutral oil
• ¾ teaspoon dried oregano
• 1 ½ ounces cotija cheese, crumbled
• Fresh cilantro leaves, roughly torn, to serve