These Aztec Pork Chops are a “Sunday Best” recipe. 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.
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
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, stove top 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 degrees 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. 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.
Source: This Aztec Pork Chops recipe, and photo are courtesy of Jane Butel and her website Jane Butel Southwest Cooking. Check out Jane Butel’s Science of Chile Peppers.