Afternoon! It's a beautiful day here...a little windy, but it's ok. I'm about to go do some yard work out front. I spent so much time clearing out the backyard and getting it ready for spring that the front yard is starting to look pretty neglected.
Anyway, these pork chops were really good. If you don't like spicy, then go easy with the chipotle pepper. Seriously...the smallest amount adds a surprising amount of heat. Bubba ate his chop plain as there was no way he would have eaten that sauce, and even though it had a pretty good kick to it, I sill liked it. Drank lots of milk afterwards to try and get rid of the burning in my mouth, but it was worth it ;)
Ok, I'm off. Have a great rest of your Monday, and I'll see ya later!
'Chipotle Raspberry Pork Chops'
Source: Adapted from Taste of Home
1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops
1. In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving.
2. Sprinkle pork with salt; brush with remaining raspberry sauce.
3. 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.
4. Let stand 5 minutes before serving. Serve with reserved sauce.
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