I often take recipes that are cooked in the oven and change them into crock-pot recipes but I've never turned a crock-pot recipe into a stove top recipe...until now. I was all set to make the pork in the crock-pot but I ended up not having enough time in the morning to get things into the pot so I ended up adapting it for the stove top after work.
I kept the basic flavors of the pork the same but instead of it being the base for a sandwich with slaw, I just made a sweet and spicy lime pork chop. The result was delicious. The smoky heat from the chipotle peppers balances out with the sweet molasses. I served it with mashed potatoes which tamed the spiciness. They would also be good shredded and put on tacos.
Conga Lime Pork (adapted from Taste of Home)
1 lb. boneless pork chops
1 t. salt
1/2 t. black pepper
1 T. olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 c. water
1 chipotle pepper in adobo sauce, seeded and chopped
1 T. molasses
1 T. lime juice
1. Heat the olive oil in a large skillet over medium high heat.
2. Sprinkle the pork chops with salt and pepper. Place in the skillet and cook 4-5 minutes on each side or until cooked through. Remove from the pan and keep warm.
3. Add the onion and garlic to the same skillet and saute for 3-5 minutes or until the onion is translucent.
4. Pour the water into the skillet along with the chipotle peppers an molasses. Stir to remove brown bits from the bottom of the pan. Bring to a boil then reduce heat and simmer for 5 minutes.
5. Stir in the lime juice and add the pork chops to the pan. Cook for several minutes or until the sauce coats the pork chops.
Cast Party Wednesday, What's Cooking Wednesday,