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.
Nutrition Facts : Calories 270 calorie, Fat 9 grams, SaturatedFat 3.5 grams, Cholesterol 90 milligrams, Sodium 390 milligrams, Carbohydrate 10 grams, Fiber 0 grams, Protein 34 grams
CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
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.
GRILLED ORANGE CHIPOTLE PORK FAJITAS
Pork and vegetables grill together which saves both energy and time.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix dressing, marmalade and peppers.
- Grill meat and vegetables 15 min. or until meat is done (135ºF), turning occasionally and brushing generously with dressing mixture for the last 3 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut peppers into strips and onions into thinner wedges.
- Cut meat into thin strips; toss with vegetables. Spoon onto tortillas; top with cheese. Roll up.
Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
ORANGE-CHIPOTLE PORK CHOPS
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.
Provided by lazyme
Categories Pork
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 251.9, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 145.3, Carbohydrate 6.5, Fiber 0.1, Sugar 5.2, Protein 23
CHICKEN WITH TANGERINE, HONEY, AND CHIPOTLE GLAZE
Provided by Ted Reader
Categories Chicken Citrus Poultry Backyard BBQ Dinner Summer Grill/Barbecue Honey Tangerine Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- For glaze:
- Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
- For chicken:
- Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
- Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
- *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.
GRILLED PORK CUTLETS WITH MAPLE CHIPOTLE GLAZE
This is a quick and easy glaze with a spicy, smoky flavor that we make often for our pork chops. From the Black Dog Tavern's Summer on the Vineyard recipe book.
Provided by Dr. Jenny
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
- In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
- Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
- Season the cutlets with salt and pepper and brush with a little oil.
- Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.
CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN
Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.
Provided by cylee
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
- Seal bag and refrigerate for up to 24 hours.
- Remove chops from marinade (discard marinade).
- Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
CHIPOTLE ORANGE GLAZED PORK CHOPS
Make and share this Chipotle Orange Glazed Pork Chops recipe from Food.com.
Provided by ellie_
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small cup combine first 4 ingredients (syrup - adobe sauce).
- Spray grill with Pam and preheat to medium high.
- Sprinkle pork chops with salt and then brush with glaze.
- Cook pork chops over medium high heat until cooked through (3-5 minutes per side).
PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE
I'm always on the lookout for pork recipes (DH won't eat chicken) and was thrilled when I found this in an old Bon Appetit magazine! Time indicated does not include marinade.
Provided by Galley Wench
Categories Pork
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Divide pork between 2 resealable plastic bags.
- Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
- Turn to coat.
- Chill at least 3 hours, turning often.
- Melt butter in large saucepan over medium-high heat.
- Add shallots; saute until soft but not browned, about 2 minutes.
- Add wine; boil until reduced to glaze, about 10 minutes.
- Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
- Prepare barbecue (medium-high heat).
- Drain pork; pat dry.
- Grill to desired doneness, turning often, about 18 minutes for medium.
- Transfer to work surface; tent with foil and let stand for 5 minutes.
- Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
- Slice pork.
- Serve with sauce.
Nutrition Facts : Calories 337.8, Fat 11.6, SaturatedFat 4.6, Cholesterol 110.9, Sodium 582.5, Carbohydrate 17.9, Fiber 0.3, Sugar 12.8, Protein 35.2
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- Place 1/4 cup orange juice, olive oil, dark brown sugar, chipotles in adobo, adobo sauce, garlic, and salt in jar of a blender. Puree until chipotles and garlic are completely chopped.
- Place pork loin in large resealable plastic bag. Pour in orange-chipotle marinade, seal, and toss to thoroughly coat loin with marinade. Place in refrigerator and marinate for 6 hours to overnight, turning occasionally.
- Pour marinade from bag into small saucepan. Stir in remaining 1/2 cup of orange juice. Bring to boil over medium-high heat; reduce to heat to medium and cook until sauce has reduced in volume by half, about 15 minutes. Remove from heat and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear pork over hot side of grill until browned on all sides, about 4-5 minutes per side. Move pork to cool side of the grill and brush with orange-chipotle sauce. Cover grill and continue to cook until an instant read thermometer reads 140 degrees when inserted into the thickest part of the pork loin, 15 to 30 minutes longer. Remove from grill, let stand for 15 minutes; slice and serve with reserved orange-chipotle sauce.
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