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Chipotle Glazed Pork Chops

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.

Chipotle Glazed Pork Chops. Spicy, smoky and sweet, these quick and easy pork chops are sure to please the entire family.

5.0 from 2 reviews
Chipotle Glazed Pork Chops
 
Serves: 3
Ingredients
  • 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
Instructions
  1. 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.
  2. Whisk the chipotle puree with the honey in a small bowl.
  3. 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.
  4. Brush the chops with the remaining glaze and remove from the skillet; cover and allow to rest for 5 minutes before serving.
  5. 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

 


5 comments

Be says:

Can you fly down to Florida and cook for me the rest of the week?

Lisa says:

This sounds like the perfect foodstuff:).

Jeffery says:

OMG! That looks delicious! I do eat pork, but using the same ingredients with chicken sounds amazing. I am going to have to try both!

Michael says:

OMG!!! This recipe is INCREDIBLE!!! Cooked it the other night, and it is the best pork chop recipe ever!

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