INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 59
Total Fat: 6.5g
Cholesterol: 122.8mg
Sodium: 237.1mg
Potassium: 843.9mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 5.2g
Protein: 42.1g