Ingredients

• 1/2 cup molasses
• 1/4 cup juice and 1 1/2 teaspoons zest from 2 limes
• 1 cup juice from 2 large oranges
• 2 medium garlic cloves chopped
• 4 chipotle chiles en adobo
• 2 tablespoons cold, unsalted butter cut into 2 pieces
• Salt and ground black pepper

Directions

In the bowl of a food processor, puree molasses, lime juice, garlic, and chipotle chiles until smooth. Transfer to a small bowl; set aside.

Pour off fat from the skillet used to brown the chops/ham steaks. Place the skillet over medium-high heat and add the molasses mixture, scraping the pan bottom with a wooden spoon to loosen the browned bits. Simmer until thickened and syrupy (about 2 minutes). Whisk in butter, one piece at a time. Season to taste with salt and pepper and serve with the pork chops or ham steaks.

Recipe reprinted with permission from Cook's Illustrated magazine. For more information on Cook's Illustrated, visit www.cooksillustrated.com.