Orange-Chipotle Pork Chops
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This dish requires a Flambé, so if you cannot Flambé (or are afraid to try it), you can add the liqueur to the marinade before you reduce it, although the result will not be the same.
INGREDIENTS
2 pork chops, 3/4-inch thick, smoked if possible
1/2 cup orange juice
2 Chipotles in Adobo, canned
1/4 cup Triple Sec, Cointreau, or Grand Marnier
1 pinch saltIn a food processor or blender, combine Chipotles, salt and orange juice. Place in a shallow dish with pork chops and marinade in the refrigerator for at least 1 hour.
Remove chops from marinade; reserving marinade.
In a small saucepan, put marinade and reduce until 1/3 of liquid remains. Set aside.
In a frying pan, place pork chops and cook on medium-high heat until meat is cooked through. Remove chops from pan, and drain any excess oil. Put pan on high heat and cook until no liquid remains and a glaze is formed on pan. Remove pan from the heat and put the chops back in the pan.
Add the 1/4 cup of liqueur and flambé. When the flame dies out, remove the chops and keep warm. Put pan back on the stove and add the reduced marinade. Heat just until starting to boil. Place the pork chops on a serving platter and pour some sauce on top. It should be sweet and spicy.
Makes 2 servings