Smoked pork chops with orange and Mexican maguey sauce: Chuletas ahumadas con salsa de naranja y miel de maguey

articles Food & Cuisine Recipes

Karen Hursh Graber

Pork and citrus are a good combination, and the miel de maguey adds a dimension of sweetness without overwhelming the bright flavor of the orange. Smoked pork chops are popular in Mexico, but unsmoked chops (chuletas naturals) would also be good with this sauce.


  • 6 pork chops, smoked or natural
  • vegetable oil for sautéing chops
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 ½ cups chicken broth
  • zest and juice of 1 orange
  • 1 tablespoon miel de maguey

Sauté the pork chops, seasoned with salt and pepper, in vegetable oil until cooked through.

Meanwhile, melt butter in a saucepan, add flour and stir until combined. Add broth, whisking constantly to prevent lumps, cooking at a low boil for 3 minutes. Add the orange zest and juice, stirring to combine.

Remove from heat and stir in the miel de maguey. Add salt to taste. Plate the chops on a mirror of sauce, or drizzle the sauce over them, serving any remaining sauce on the side. Serves 6.

Link to source article
Miel de maguey: an ancient Mexican sweetener brings hope to modern villagers

Published or Updated on: July 14, 2011 by Karen Hursh Graber © 2011
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *