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 cinnamon, ground
- 1 tablespoon pure mild red chiles, ground
- 4 (1-inch thick) pork loin chops, 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.
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.
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