Some very wise cook may have once said, "the spice is nice." And there's no denying these porkchops have spice in spades. Author of Real Women Eat Chiles, Jane Butel says she uses chipoltle spice, either dried or in powder form to make these chops sing! Jane told Tonia's Kitchen she mixes the chipoltle spice with garlic, honey, vinegar and some water, along with mild red chile. She recommends marinating the chops with this mix for 10-15 minutes, and then either pan-sear or grill them. She says the marinade can be stored in glass jars for later use, and also goes great on chicken or fish.
