Aztec Style Pork Chops
You’ve got to give the Aztecs credit for chipotles—they are the spicy, subtly smoky red jalapeños that give this recipe a super punch. The honey and cinnamon pair beautifully with the pork and serve to make for a lacquered brown on the outside of the chops. You are set here with spicy for a very healthy entrée. I like these served with spiced steamed spinach and whipped sweet potatoes—special enough for company.
Cooking Time16 min
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureHot & Spicy, Meaty, Spiced
- 2 dried chipotle chiles, reconstituted (see Notes), minced
- 4 cloves garlic, minced
- ¼ cup honey
- 1½ teaspoons ground cinnamon
- 1 tablespoon ground pure mild red chile
- 4 pork chops (1-inch thick), trimmed of excess fat
- 4 cinnamon sticks
- 4 slices jicama, each ¼-inch thick
In a shallow bowl, combine the drained chiles, garlic, honey, ground cinnamon, and ground chile. Add enough 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 8 minutes per side. At the same time and on the same surface, grill the jicama until it is 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.
To reconstitute chipotles in a microwave oven, place the pods in a 4-cup glass measuring cup. Cover with water and add 1 teaspoon cider vinegar. Cover with plastic wrap and cook for 5 minutes, on full power or until the skin slips on the flesh.
2006 Jane Butel