Friday, June 24, 2011

Carmelized Chipotle Pork Chops

Chipotles are so delicious, and easy to cook with because they come in easy small cans. Unfortunately, they are also fairly high on the heat scale and most recipes only require about one chipotle and a little of the Adobo sauce that they are canned in. I had used one chipotle a couple months back and promptly put the rest in a small Tupperware to use later. I recently was cleaning out the fridge and noticed a sweet/smokey/spicy scent before realizing that the
Tupperware container was leaking all over the shelves of my fridge! Aside from being a mess, it also made me realize I was craving chipotle flavor! Very soon after that, some of the women on my cooking board were talking about good recipes for bone-in chicken thighs. I took a peek at the post because I love chicken thighs even though the husband does not (nothing with bones for him!). Elly posted this lovely recipe for Carmelized Chipotle Chicken Thighs and I almost rushed out and bought the bone in thighs anyway because they looked too darn good, but one of her reader comments stated that the same process works great on pork chops, which were on sale this week. Even though this recipe only used 2 chipotles, I also threw one more into the mashed potatoes (along with some cream cheese and some of the adobo sauce, yum!), and then I froze the rest. This was such a great dish, and might be my new favorite pork chop recipe. A great combination of sweet, spicy and smokey, and the flavors develop perfectly with this cooking method.

Carmelized Chipotle Pork Chops (Inspired by Elly Says Opa)

1.5 Tbsp. olive oil

4 large garlic cloves, thinly sliced

1 onion, chopped

1/2 cup ketchup

1 tbsp. Dijon mustard

1 Tbsp. packed brown sugar

2 Tbsp. chopped chipotles in adobo

1/2 Tbsp. Worcestershire sauce

1 Tbsp. cider vinegar

1/4 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. pepper

4 boneless pork chops (medium thickness)

Heat oil in a large heavy skillet over medium heat, until shimmery (I used my french oven). Add the onions to the oil, and cook, stirring occasionally until golden brown, about 15 minutes. Add garlic and saute until fragrant, about 1 minute. Add remaining ingredients, except pork, to skillet and simmer, stirring occasionally, until thickened, about 25 minutes. Preheat oven to 400 and place a rack in the center. Add pork to skillet, flipping to coat in sauce. Roast in heated oven for 20 minutes, covered. Remove from oven, turn up heat to 450, flip chops and baste in remaining sauce in pan. Roast in oven at 450 until chops begin to brown, about 15 more minutes. Makes 4 servings (but we each ate 2 servings, it was so good!).

1 comment:

  1. Fridge leaks are the worst! I hate how sticky they get everything.