Aztec Style Pork Chops

• 2 dried chipotle chiles, reconstituted (see Notes), minced
• 4 cloves garlic, minced
• 1/4 cup honey
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon ground pure mild red chile
• 4 pork chops (1-inch thick), trimmed of excess fat
• 4 cinnamon sticks
• 4 slices jicama, each 1/4-inch thick

1. In a shallow bowl, combine the drained chiles, garlic, honey, ground cinnamon, and ground chile.
2. Add enough chipotle cooking liquid to make a thick paste.
3. Marinate for 10 to 15 minutes.
4. Preheat the grill, stovetop grill, or a large, heavy, seasoned skillet to medium high.
5. Grill the chops for 8 minutes per side.
6. At the same time and on the same surface, grill the jicama until it is slightly edged with brown on each side.
7. To serve, top each chop with a cinnamon stick.
8. Overlap each chop with a slice of the grilled jicama.
9. Reconstituted chipotles: To reconstitute chipotles in a microwave oven, place the pods in a 4-cup glass measuring cup.
10. Cover with water and add 1 teaspoon cider vinegar.
11. Cover with plastic wrap and cook for 5 minutes, on full power or until the skin slips on the flesh.

chiles, garlic, honey, ground cinnamon, ground pure mild, pork chops, cinnamon sticks, jicama

Taken from www.cookstr.com/recipes/aztec-style-pork-chops (may not work)