The 88th recipe I made with the Eating with Ellie group is Chipotle Orange-Glazed Pork Chops with Maple Squash Puree, and can be found in Ellie Krieger's book So Easy, on page 135. You can also find the recipes online here and here. The theme for the week was chosen by Gaye: Mexican Madness.
Mark loves pork chops. I am not that great with the execution of making pork chops, so through the years, we haven't had that many unless he was grilling them on the grill outdoors and he was in charge. Lately, I have been seeing a lot of pork chop recipes that seem like ones I could execute with a fair amount of success so I have been experimenting this past month trying to see if I can make pork chops worth eating. Turns out, I have come upon some nice recipes that guarantee success. This is one of those recipes. These were delicious, nicely done, and the flavors really made them shine, orange and pork really do go together, I was skeptical, but they do. Definitely a repeat.
Frozen cooked butternut squash is a new one for me, I didn't even know you could buy that, but turns out you can and it is easy to prepare. You will want to make a puree or mash from it because the little pieces do not hold their shape when you heat them, so it lends itself well to a mash. The butternut squash flavor was very good, I was surprised. It was nice to flavor them to compliment the pork chop recipe. Definitely a repeat.
I know these two recipes don't seem like Mexican Madness, the truth is that I'm not all that fond of Mexican food generally, but I do like certain ingredients and Chipotle in Adobo Sauce is one of those for sure, I love that smokey spicey kick, so I always have that on hand to add to chili. And squash grows plentiful in Mexico, so I'm thinking that my selection can qualify for my version of Mexican Madness...check out the others who clearly have more experience in making Mexican food.