I’ve been having connectivity issues this morning and am running a bit late today, so this will be a rather short post about a very delicious dish.
How do I know it was delicious? The Young One not only ate both of his pork chops, he finished off mine.
It’s super simple to make, too. When I finally found a brand of canned chipotle peppers that had no wheat or MSG (don’t ask me what it is, because I can’t remember), I pureed the entire can, seeds and all, and portioned it out into a couple of ice cube trays. Once it froze, I bagged it up and stuck it back in the freezer. Now when I want to make something that calls for a canned chipotle pepper or two, instead of opening a new can and taking a small part of it (and likely letting the rest go bad in the back of the fridge), I just take a cube or two of the frozen puree and use that instead.
I thawed two cubes for this dish, which came out to about 3 tablespoons so if you just want to use the adobo sauce from a can, you can do that (they’ll probably be a bit milder if you’re feeding someone with a very tender palate). After whisking it together with an equal amount of local honey, I just seasoned the chops and pan-fried them, glazing them with the chipotle-honey mixture. It took less than 30 minutes, start to finish, and was just a huge hit. We didn’t find these too terribly spicy, either, which kind of surprised me.
I served this with some of our home-canned green beans and roasted sweet potatoes. Winner, winner, quick and easy pork chops dinner.
Note: These could also be grilled quite easily. Don’t do pork? Try it with boneless, skinless chicken thighs.
- 6 boneless pork loin chops, about 3 ounces each
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- salt and freshly ground black pepper
- 3 tablespoons pureed chipotle pepper with adobo sauce
- 3 tablespoons honey
- 1 tablespoon lard or other cooking fat
- Season the pork chops with salt and pepper; sprinkle with the garlic and onion powders. Allow to rest at room temperature for about 15 minutes.
- Whisk the chipotle puree with the honey in a small bowl.
- Melt the lard in a large, heavy skillet over medium-high heat. Sear the pork chops until browned, about 2 minutes per side, brushing them with half of the chipotle glaze. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 5 to 7 minutes.
- Brush the chops with the remaining glaze and remove from the skillet; cover and allow to rest for 5 minutes before serving.
- Nutrition (per serving): 340 calories, 10.2g total fat, 116.3mg cholesterol, 91.6mg sodium, 815mg potassium, g carbohydrates, <1g fiber, 17.9g sugar, 39.1g protein