I was a latecomer to the canned chipotle peppers in adobo party. Up until a few weeks ago, I had never used them before. I made these recently but it was with the leftovers from this dish that I’m blogging about today. And now, I’ll never turn back.
I was waiting for Frank’s reaction after taking his first bite, since he isn’t a fan of much heat. He did pause for a second, but ended up surviving. And really liking it.
And yeah, those are grits. Straight from Tennessee! Recipe to come tomorrow.
Chipotle-Honey Pork Chops
adapted from Epicurious
3 canned chipotle chiles in adobo (1/4 cup)
5 garlic cloves, chopped
3 tablespoons honey
4 boneless pork chops
Preheat oven to 450 degrees. Place oven rack in middle of oven.
Puree chipotles in adobo, garlic and honey in a blender or food processor until smooth. Pat pork dry and season with salt.
Line a baking sheet with foil and place pork on top. Coat each chop generously with glaze. Roast for about 20 minutes. Serve.
Linked to: Tastetastic Thursday