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Orange Chipotle Pork Chops Recipe

by Global Cookbook

Ingredients

2 x Pork chops 3/4" thick     Smoked if possible 1/2 c. Orange Juice 2 x Chipotles in Adobo (canned)     Or possibly 2 dry reconstituted in     Hot water for 20 minutes. Use

1 x to reduce spicyness 1 pch Salt 1/4 c. Triple Sec, Cointreau,     Grand Marnier or possibly other     Orange Liqueur

Directions

1. Chipotle chiles are a type of smoked Jalapeno typical of Mexico. They can be found widely as far as I understand. If you can't find them canned in adobo , you can use dry ones and reconstitute them, though I make the dish with the canned ones.
2. This dish requires a Flambe, so if you can't Flambe (or possibly are afraid to do so), you can always take the orange liqueur and add in it to the marinade before you reduce it though the result is not the same.
3. Directions:In a blender or possibly food processor, combine Chipotles, salt and Orange Juice.
4. 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 till 1/3 of the liquid remains. In a frying pan, place pork chops and cook in medium-high heat till cooked through. Take chops out of the pan, and drain any excess oil. Put pan on high heat and cook till 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 in the 1/4 c. Orange Liqueur and Flambe. When the flames die out take chops out of the pan and keep hot. Put the pan back on the stove and add in the reduced marinade. Heat till starting to boil. Put the chops in a serving platter and pour some sauce on top. Enjoy. It should be sweet and spicy.
5. This is an original recipe based on a Mexican dish.

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