"You’ve got to give the Aztecs credit for chipotles – they are the spicy, subtly smoky red jalapenos 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 spice for a very healthy entrée..."
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 dried chipotle chiles, reconstituted (see instructions below), minced
- 4 cloves garlic, minced
- 1/4 cup honey
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon ground pure mild red chile
- 4 pork loin chops (1-inch thick), trimmed of excess fat
- 4 cinnamon sticks
- 4 slices of jicama, each 1/4-inch thick
Preparation:
Makes 4 servings.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.
Reconstituted chipotles: 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 plastice wrap and cook for 5 minutes, on full power or until the skin slips on the flesh.
PER SERVING:
Calories 281
Protein 25g
Carbohydrates 20g
Fiber 1g
Saturated Fat 4g
Cholesterol 70mg
Sodium 53mg
