Chipotle Chops Recipes

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

CHIPOTLE LAMB CHOPS

Steps:

• Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
• Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
• Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.
• Per serving: Calories 285; Fat 11 g (Saturated 3 g); Cholesterol 91 mg; Sodium 607 mg; Carbohydrate 13 g; Fiber 2 g; Protein 31 g
• ;

CHIPOTLE PORK CHOPS

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

CHIPOTLE LAMB CHOPS

Steps:

• Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
• Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
• Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.

MAPLE-CHIPOTLE PORK CHOPS

Steps:

• Bring the chicken broth, vinegar, maple syrup, chipotles in adobo, chili powder, tomato sauce, garlic, a generous pinch of salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, about 25 minutes. Reserve 1/2 cup of the sauce for serving.
• While the sauce simmers, adjust an oven rack about 4-inches below the heat source and preheat the broiler to high.
• Put a broiler pan or foil-lined baking sheet under the broiler to preheat for 5 minutes. Sprinkle the pork chops with salt and pepper, put on the preheated pan and brush with the some of the sauce. Broil the chops, brushing with more sauce, 2 to 3 more times, until cooked through and slightly charred, about 8 minutes (do not flip). Serve the pork chops with potato salad or mashed potatoes, wilted spinach and the extra sauce on the side.

CHIPOTLE-RASPBERRY PORK CHOPS

Steps:

• In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

SLOW-COOKER CHIPOTLE PORK CHOPS

Steps:

• Place all ingredients except toppings in a 5-qt. slow cooker. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 4-5 hours. Top with french-fried onions and cilantro just before serving.

ORANGE-CHIPOTLE PORK CHOPS

Steps:

• In a blender or food processor, combine chipotles, salt and orange juice.
• Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
• Take chops out of marinade; reserve marinade.
• Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, about 10 to 15 minutes.
• In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
• Take chops out of the pan, and drain any excess oil.
• Put the pan on high heat and cook until no liquid remains and a glaze is formed on pan.
• Take pan away from the heat and put the pork chops back on the pan.
• Add the 1/4 cup orange liqueur and flambe.
• When the flames die out take chops out of the pan and keep warm.
• Put the pan back on the stove and add the reduced marinade.
• Heat until starting to boil.
• Put the chops in a serving platter and pour some sauce on top.
• Enjoy.

CHIPOTLE CHOPS

Steps:

• Season both sides of the chops with salt and pepper.
• Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
• In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
• Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
• Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
• Cook the meat on low for 10 minutes on each side until no longer pink.