This recipe for pork chops came to my inbox the other day from the Seattle Times Food and Wine newsletter and when it said it can be ready in about a half an hour, it definitely peaked my interest. Not to mention the maple syrup and the chipotle's! There's that sweet-hot again! First time for us having a pork chop, just one of those things, never had one, never ordered one out, we just always just passed them by, but not any more. we really enjoyed them. Sauce was great, it would also be really good on wings, pork tenderloin, salmon, the possibilities are endless. Doesn't get any easier and it packs a lot of flavor. Of course Miss Picky opted out. She had a burger. A very thin, very flat burger. You've heard of quarter-pounders? Well this must have been a quarter-ouncer! No kidding. My new trick, I used a rolling pin to get it pretty flat. I told you, Miss Picky is very, very Miss Picky!
Grilled Maple-Chipotle Pork Chops
Source: Seattle Times Living, from a recipe in the cookbook "The Big Book of BBQ" by Southern Living
1/2 cup barbecue sauce
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, minced, plus one teaspoon adobo sauce
6 (1 1/4-inch thick) bone-in pork chops
Salt and pepper
Whiz the ingredients for the sauce in a food processor. Or chop the chipotles and then whisk everything together.
Heat the grill to medium-high heat. Sprinkle the pork chops with salt and pepper.
Grill, covered, about 20 minutes depending, or until thermometer inserted into the thickest part registers 155°F, turning once. Baste with half the barbecue sauce mixture during the last 5 minutes of cooking. Serve with remaining sauce drizzled on top.