Prep 10 mins
Cook 2 hrs
These simple pork chops have a sweet but spicy flavor. This dish requires a flambe, but if you cannot (or are afraid to do so), you can always add the orange liqueur to the marinade before you reduce it, though the result is not quite the same. From Jaime Ernesto Arrieta, San Salvador, El Salvador.
- 2 pork chops, 3/4-inch thick, smoked if possible
- 1⁄2 cup orange juice
- 2 chipotle chiles in adobo (canned)
- 1⁄4 cup triple sec or 1⁄4 cup Cointreau liqueur or 1⁄4 cup Grand Marnier
- 1 pinch salt
- 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.
This made for a quick and tasty pork chop. I made the sauce as written and it was just too hot. We ended up scraping it off the chops. Next time, I will make with half the amount of chiles and it should be perfect.
Hubby & I thought this was a great recipe. I followed it exactly to the T. We don't have a gas grill so I had to carefully light the grand marnier with a match, and what a commotion it was to watch it burn off in the pan. I think next time I might have hubby cook the chops on his grill, then bring them inside for the flambe part, as we kind of like a crispy coating on our meat, which is best done on the grill. All in all, we loved this, and I will make it again. I think it would even taste good on shrimp or chicken. Thanks for posting.
This was a great meal for our dinner tonight & my first flambe experience - very cool! DH cooked the chops on the barbeque while I made the sauce on the stove. I added the chops to the sauce on the stove & flambed them. I thought the sauce was just a touch hotter than I would prefer, but DH loved it. The Grand Marnier gave it a lovely flavour. Made for Aus/NZ Recipe Swap #14 March 2008. Thanks lazyme for this keeper.