Carabbean-Style Smoked Pork Chops [barbecue]
Comments:	Preparation time : 20 minutes 'Chipotles' are smoked Jalapeño peppers preserved into adobo sauce [vinegar, garlic, bay leaves and seasoning mixture], sold into metal tins. Pour it all into a blender or a food processor and puree mixture. Do not let yourself be impressed by the long list of ingredients needed for this repice, simply have some trying to find them substitutes.
Servings:	4

1/2 teaspoon [2.5 mL] allspice 1/2 teaspoon [2.5 mL] ground clove 1/2 teaspoon [2.5 mL] coriander 1/2 teaspoon [2.5 mL] cinnamon 2 tablespoons [30 mL] apple butter 2 tablespoons [30 mL] pureed 'chipotle' pepper into adobo sauce 1/4 cup [60 mL] olive oil 1 tablespoon [15 mL] Worcestershire sauce 2 tablespoons [30 mL] honey 2 tablespoons [30 mL] soy sauce 4 garlic cloves, minced 1 teaspoon [5 mL] grated orange rind 4 thick pork chops 1/2 cup [125 mL] chopped Italian parsley Olive oil, for the barbecue rack 2 cups [500 mL] soaked in water then well-drained wood shavings, to smoke

Into a glass bowl or a large plastic bag with a zipper, mix together all ingredients except pork chops nd chopped Italian parsley. Y ajouter les côtelettes de porc, couvrir le plat ou refermer le sac et les laisser mariner à la température ambiante pendant 30 minutes, ou jusqu'à 6 heures au réfrigérateur. Arrange well-drained wood shavings into a smoking box if possible, or directly over charcoals. Preheat barbecue to high heat; brush barbecue rack with olive oil. Drain [reserve marinade] then arrange drained pork chops onto really hot barbecue rack; lower heat to medium and close barbecue lid. Barbecue pork chops for 5 minutes on each; transfer chops onto a hot plate and sprinkle pork chops with chopped Italian parsley. While barbecueing pork chops, pour marinade into a casserole; bring marinade to boil onto barbecue burner if possible or on the stove. Leave marinade to simmer for 2 to 3 minutes. Serve pork chops along with sauce into sauceboat, for those who like it hot!