Spicy Honey Glazed Pork Chops

This is one recipe we made from the Cookbook of the Month -- ATK's Healthy Family Cookbook.  This was a glaze recipe written for a pork loin roast, but we modified it to use on pork loin chops.  We buy a giant pork loin at the store and then cut it up into chops and a roast or two then freeze it.  You get a much better deal per pound when you buy in bigger quantities.  Plus, then we have lots of pork chops ready to go in the freezer to make for easy, quick weeknight meals.  Just defrost in the fridge overnight and you're ready to go!


This recipe caught my eye because of the chipotle peppers.  They have such a great smokey heat and we like just about any recipe that uses them.  It only has 4 ingredients, 5 if you count the pork, and is super fast to put together.  The glaze would also be good on chicken and probably shrimp too.  We served the pork chops with a cilantro-lime couscous and it complemented the southwestern flavors of the glaze (as well as soaked up all the delicious juices).

Spicy Honey Glazed Pork Chops
adapted slightly from The America's Test Kitchen Healthy Family Cookbook
Serves 2


Ingredients:
1 tablespoon olive oil
2 pork loin chops
salt and pepper
1/4 cup honey
2 tablespoons fresh lime juice, about 1 lime
2 teaspoons minced canned chipotle chile in adobo sauce, about 1 pepper
1/2 teaspoon cumin




Directions:

• Preheat a large skillet on medium to medium-high heat. Season the pork chops with salt and pepper. 
• Add the oil to the pan, then when it shimmers add pork chops. Cook chops about 6 minutes per side, getting a nice sear/browning on each side. Remove the chops to a plate to rest. 
• While they are browning add the honey, lime juice, chipotle and cumin to a small bowl, whisking to combine. 
• Pour off any fat left in the skillet. Pour the glaze into the skillet and scrape any brown bits off the bottom. Simmer until slightly thickened. Add pork chops back into the skillet and coat them with the glaze. 
• Serve, spooning extra glaze on top of pork chops.