| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main dish, Mexican | 2 | Servings |
INGREDIENTS
| 2 | Pork chops 3/4" thick | |
| Smoked if possible | ||
| 1/2 | c | Orange Juice |
| 2 | Chipotles in Adobo (canned) | |
| Or 2 dried reconstituted in | ||
| Warm water for 20 min. Use | ||
| 1 to reduce spicyness | ||
| 1 | pn | Salt |
| 1/4 | c | Triple Sec, Cointreau, |
| Grand Marnier or other | ||
| Orange Liqueur |
INSTRUCTIONS
* Chipotle chiles are a type of smoked Jalapeno typical of Mexico. They can be found widely as far as I understand. If you cannot find them canned in adobo , you can use dry ones and reconstitute them, though I make the dish with the canned ones. ** This dish requires a Flambe, so if you cannot Flambe (or are afraid to do so), you can always take the orange liqueur and add it to the marinade before you reduce it though the result is not the same. Directions: In a blender or food processor, combine Chipotles, salt and Orange Juice. Place in a shallow dish together with pork chops and marinade in the refrigerator for at least 1 hour. Take chops out of marinade. Reserve Marinade. Put marinade in in a small saucepan and reduce until 1/3 of the liquid remains. In a frying pan, place pork chops and cook in medium-high heat until cooked through. Take chops out of the pan, and drain any excess oil. Put pan on high heat and cook until no liquid remains and a glaze is formed on pan. Take pan away from the heat and put the pork chops back on the pan. Add the 1/4 cup Orange Liqueur and Flambe. When the flames die out take chops out of the pan and keep warm. Put the pan back on the stove and add the reduced marinade. Heat until starting to boil. Put the chops in a serving platter and pour some sauce on top. Enjoy. It should be sweet and spicy. This is an original recipe based on a Mexican dish.
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