The weather here has been all over the board, beautiful warm days, rainy windy days, cold days, snowy days...But, what do you expect in Northeast Indiana? Luckily we have had a few awesome days sprinkled into the crappy days, primed to fire up the grill. I made these awesome pork chops on one of those awesome days and they were delicious. Not only were they delicious, but they were super easy. Not only do you get a wonderful sweet, smokey, spicy pork chop. But, I love how it looks, you get those beautiful red flakes in there from the chipotle. Give this a try for a wonderful, easy, quick, affordable meal. Of course, these can be made indoors as well, by using either a grill pan or saute pan. Let me know what you think!
Chipotle Orange Glazed Pork Chop
Prep time: 10m | Cook time: 10min | Total time: 17min | Yield: 4 servings
- 2 Tbsp brown sugar
- 2 Tbsp orange juice concentrate
- 1 tsp seeded and finely chopped chipotle pepper
- 1/2 tsp adobo sauce
- 4 Center cut pork loin chops (3/4" thick, about 8 ounces)
- salt, as needed
- In a small bowl combine the brown sugar, orange juice concentrate and chipotle. You may need to microwave for a few second to melt the concentrate.
- Preheat grill. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill, glaze side down. Brush other side with glaze. Cook 2 min and then rotate 90 degrees (to obtain grill marks) and grill for another 2 min. Flip and repeat cooking process. If you get grill marks and you still need to cook the pork chops, move them over to the indirect side of your grill to finish cooking.
Please, for the love of god, don't over cook your pork chops! Get yourself a Thermapen MK4 and cook these bad ass pork chops to 140F and let them rest of 5 min. The cooking process will continue through the resting period and should get you up to 145F. Thermapen is the best thermometer on the market. They are fast, reliable, durable, waterproof...just down right awesome and need to be in every kitchen.
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This is one of the Pepple Household's go-to meals. These Chicken Fajita Quesadillas are delicious, easy, quick, and best of all, cheap! Not only do Lee and I love them, but our son Adam has grown very fond of them as well...but lets be serious, he really is all about the cheese and quesadilla part. There really isn't to much to say about this one, it's just one of those goodies that doesn't take a lot of effort that everybody needs in their arsenal. So, put this recipe in yours and give it a try. Don't forget to let me know what you think in the comments!
Chicken Fajita Quesadilla
Prep time: 10m | Cook time: 30min | Total time: 40min | Yield: 4 servings
- 1 Lbs. Chicken, sliced
- 1 red pepper, seeded and sliced
- 1 jalapeno, seeded and sliced
- 1 package Old El Paso fajita mix
- 2 Cups shredded cheddar cheese, divided
- 4 flour tortilla, 12"
- canola oil, as needed
- Heat a large saute pan over medium heat, add in a tablespoon of canola oil and brown the sliced chicken. Add in the sliced red pepper and jalapeno. Cook until softened. Add in the fajita seasoning and 1/2 cup of water. Stir and cook until thickened. Remove from heat.
- Heat a large saute pan over medium heat. Add in a tablespoon of canola oil. Lay tortilla down in pan, on one half of the tortilla add 1/4 cup of shredded cheddar, 1/4 portion of chicken, 1/4 portion of peppers, and fold the other half of the tortilla. Cook tortilla until golden brown, about 2 minutes, flip over and brown the other side. Repeat process with remaining tortillas. Cut, serve, and enjoy!