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.

Chipotle Glazed Pork Chops
Serves: 3
  • 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
  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


Honey-Glazed Plantain Chips

Thankfreakingawditsfriday.  That’s all I have to say.

So.  Today is Day 17 of the Paleo Iron Chef competition, and the not-so-secret ingredient is Honey.

I was rather glad this ingredient came towards the end of the competition (just 3 days left), because I was unsure of how to use it.  Then, last week as we were driving somewhere (I don’t remember where), I had a revelation:  Green plantains.  Thinly sliced.  Fried.  Dipped in honey.

I swear the light bulb over my head was almost visible.

This was a great recipe to make right before Cinco de Mayo; just the inclusions of plantains makes it seem very ethnic.  Green plantains are necessary to the dish, too – ripe ones, the ones that are nearly black, would be far too soft and far too sweet.  As it is, the chips are still almost cloyingly sweet and Beloved and I have both decided they work much better as a garnish than an actual snack.  Tomorrow, they will garnish some coconut ice cream that will follow whatever Mexican food I end up making.

Note:  Make sure the chips are crisp; if not, they become chewy after being glazed.  Conversely, make sure they don’t become too brown, or they take on a bitter, burnt flavor.

Honey-Glazed Plantain Chips
Honey_Glazed Plantain Chips
Honey-Glazed Plantain Chips
Serves: 20
  • 1 large green plantain, peeled and thinly sliced
  • 2 cups palm oil shortening
  • 1 cup honey
  • 1/4 cup water
  1. Melt the palm oil shortening in a medium-sized, heavy skillet over high heat until it reaches a temperature of 350 F.
  2. Working in batches, quickly fry the plantain slices until golden brown, about 2 minutes, turning once with a slotted spoon or spatula. Remove from the hot fat and drain on paper towel; repeat until all the chips have been fried.
  3. In an 8″ skillet or sauté pan, heat the honey and water over medium heat until it is gently bubbling. Reduce the heat to low and, again working in batches, place several of the chips on the honey. Turn immediately with a fork and remove to a wire rack suspended over a foil-lined baking sheet. Allow to dry for at least one hour; store in an
  4. airtight container, in single layers with wax paper in between.
  5. Nutrition (per serving): 68 calories, 3.6g total fat, 0mg cholesterol, <1mg sodium, 49.1mg potassium, 9.8g carbohydrates, <1g fiber, 8.3g sugar, <1g protein