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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium heat. Add onion, cumin seeds and salt; cook for 12 to 15 minutes or until onion is tender and golden brown, stirring occasionally.
Rub chopped chipotle onto the chops. Grill the chops on the rack of an uncovered charcoal grill directly over medium coals for 11 to 14 minutes or until the pork is slightly pink in the center (160°F), turning once halfway through grilling. (For a gas grill, preheat grill; reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
Add orange sections and orange juice to the onion mixture. Heat to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Serve over the grilled pork chops.