This
recipe and photo are courtesy of Jane Butel and her website
Jane Butel Southwest Cooking.
We have the Aztecs to thank for chipotle
chiles. With their spicy, smoky taste, they are delicious combined with
cinnamon in this dish. Serve them with grilled Jicama for crunch, whipped
sweet potatoes with carrots, and a spinach salad for a meal fine enough for
company. This is a “Sunday Best” recipe.
Check out Jane Butel's
Science of Chile Peppers.
More great
Pork Recipes
for more great ideas.
Aztec Pork Chops Recipe
Recipe Type:
Pork,
Chile peppers
Cuisine: Southwest
Yields: 8 servings
Prep time: 10 min
Cook time: 16 min
Ingredients:
2 dried chipotle
chile peppers, reconstituted, or 1 teaspoon chipotle chile powder
4 cloves
garlic, minced
1/4 cup honey
1/2 teaspoons ground cinnamon
1 tablespoon ground pure mild red chiles
4 pork loin chops (1-inch thick), trimmed of excess fat
4 cinnamon sticks
4 slices Jicama, each 1/4-inch thick
Preparation:
In a shallow bowl,
combine the drained chiles, garlic, honey, ground cinnamon, and ground chile
peppers. Add some of the chipotle cooking liquid to make a thick paste. Marinate
for 10 to 15 minutes.
Preheat the grill,
stovetop grill, or a large, heavy, seasoned skillet to medium high. Grill the
chops for approximately 8 minutes per side or until the internal temperature
reaches 155°F on a
meat
thermometer.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
At the same time the
pork chops are cooking and on the same surface, grill the Jicama slices until
slightly edged with brown on each side.
To serve, top each
chop with a cinnamon stick. Overlap each chop with a slice of the grilled Jicama.
Makes 4 servings.
PER SERVING: Calories 281,
Protein 25 g, Carbohydrates 20 g, Fiber 1 g, Fat 11 g, Saturated Fat 4 g,
Cholesterol 70 mg, Sodium 53 mg.
