James's Chops Chipotle Orange
2 x Pork chops 3/4" thick
Smoked if possible
1/2 cup Orange Juice
2 x Chipotles in Adobo (canned)
Or 2 dried reconstituted in
Warm water for 20 min. Use
1 x to reduce spicyness
1 pch Salt
1/4 cup Triple Sec, Cointreau,
Grand Marnier or other
Orange Liqueur
Method :
* 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.