* Exported from MasterCook *

ORANGE-CHIPOTLE PORK CHOPS

Recipe By :Jaime Ernesto Arrieta
Serving Size : 2 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Pork Ham Bacon
Meat Pork Ham Bacon Chops Regional Mexican
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pork chops -- 3/4" 18mm thk Smoked
1/2 cup Orange Juice
2 Chipotle pepper -- in adobe sauce
1 pinch Salt
1 tsp splenda

In a blender or food processor, combine Chipotles, salt, splenda and Orange Juice. Place in a shallow dish together with pork chops and marinade in the refrigerator for at least 1 hour. Take chops out of marinade. Reserve Marinade. Put marinade in in a small saucepan and reduce until 1/3 of the liquid remains. In a frying pan, place pork chops and cook in medium-high heat until cooked through. Take chops out of the pan, and drain any excess oil. Put 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.
It should be sweet and spicy.

This dish requires a Flambe, so if you cannot Flambe (or are afraid to do so), you can always take the orange liqueur and add it to the marinade before you reduce it though the result is not the same.

Cuisine:
"Mexican"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 278 Calories; 15g Fat (48.9% calories from fat); 24g Protein; 11g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 129mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0