Food Buzz

Because maybe you do care what I had for lunch...

Sunday, April 22, 2007

Chipotle pork chops HOT HOT HOT

As usual, this is one of my "had these ingredients around and put them together" recipes.

4 pork chops
1/3 cup (or more) canned chipotle peppers with sauce
vegetable oil
2 T tequila
1 bunch cilantro
juice of one lime

Marinate the pork chops in the chipotle pepper sauce for at least 1/2 hour, longer is better. Scrape sauce from chops (reserve it), salt chops, and brown in vegetable oil two at a time. Return all chops to pan with reserved chipotles and sauce. Cover with tequila, then the bunch of cilantro. Cover and cook until done, about 30 minutes. Squeeze lime juice over chops before serving.

This is not actually that spicy, but definitely too spicy for small, American children. (See below for Jasper's indifference; we gave him last night's chicken.) Guacamole will mellow the heat considerably. By the way, I've said the word guac at least 10 times since writing that post. What a supercilious priss. How can you stand reading this blog?

Asparagus does not harmonize well with the chops, but you've gotta eat them now while they're in season. I'm going supercilious priss on you again, but listen to me. Eat the asparagus now and not in November. And have some more strawberries.


liz said...

loving his hair to pieces. totally needs to be a model

Swizzies said...

Ah, but you're MY supercilious priss, bless ya.

Plus, you're not a supercilious priss.

So there.

Yummy chops, baby.

Luisa Perkins said...

I wish there were a wormhole from your house to mine so that I could sneak in your kitchen at night and snarf down your leftovers.

As always, thanks for the culinary inspiration. Totally with you on the asparagus and the strawberries. Can't wait for the fiddlehead ferns (it should be any day now).