Chipotle-Marinated Pork Chops - June '00

[Jen]

I made this on the weekend and thought it was fabulous. I didn't find the pork chops too hot - if anything I thought it could have used more spice (2 h didn't seem long enough for marinating). But if you're worried about it being too hot I'd try the recipe as is - I think it would be OK, not too hot. The sauce was just delicious, except that it seemed quite liquidy to me. I ended up just scooping up the "solid" parts and leaving most of the liquid. Anyone else have this problem?

[Peggy]

My CL Supper Group is planning to make the Chipotle-Marinated Pork Chops with Chimichutti Sauce at our July get together. A friend has warned me that canned chipotle chiles in adobo sauce are EXTREMELY hot and spicy. I would really appreciate any feedback on this recipe by someone who has tried it. Is the marinade too spicy? Would people that aren't crazy about spicy food dislike the flavor. Also, what size can did you use? I have seen two sizes at the store. Thank you in advance for your help! I would hate for our dinner party to be spoiled by a too spicy main course.

[RunnerKim]

I made this over the weekend and did find it to be too spicy/hot for me - but I'll admit I have a fairly low tolerance for spicy heat. My husband (who's the opposite) really enjoyed it.

I did really enjoy the sauce - and it certainly helped cool the pork down a bit. I couldn't have even eaten it without the sauce (and bread). I too had some liquid in the bottom of the bowl.

Peggy - I think the can we used was 7 oz??? Definetely enough marinade to more than coat the pork.

Kim

[jane]

As someone who is just getting into food with a little spice, I learned quickly that the part of the pepper that makes it really hot is the seeds and the ribs that hold the seeds. To make the peppers less spicy, just cut the peppers down the middle and scrape out the seeds and ribs. It can be a bit messy if you are using chipoltes in adobo sauce, but it should definitely cut down on the "Hottness". I have also learned that a little goes a long way, and helps to build up a tolerance.
IMPORTANT TIP: Whenever you are handling hot peppers,especially the seeds and ribs, make sure you wash your hands well before you touch anything else (like your eyes, your lips etc - trust me - it REALLY Hurts!!!)
For your dinner party, you might want to put some chopped Chipoltes in a dish for those who want their dinner a bit spicier. Also a little goes a long way. I used 1 pepper, not 1 can in the July issue recipe for roasted corn, black bean and mango salad (which is fantastic) and my parents both thought it was spicy, but not too spicy. I didn't think it was very spicy myself.

[Peggy]

Thank you Jen, Kim, and Jane for your input and suggestions on this topic! You've given us some good "food" for thought, (no pun intended!) Our supper group is meeting next week and we are going to go for it. I am anxious to try chipotle peppers. They have been the topic of discussion in my circle for the past few weeks. It seems everyone I talk to about them has a different opinion on their flavor. It's time I experienced them first hand.

Jane - One of my friends made the roasted corn, black bean and mango salad. She used the entire can of chipoltes (as the recipe dictates) and she and her husband had a melt-down. They had to throw the entire salad out! She is going to try it again with only 1 tablespoonful.