ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Chops with Ancho Chile Rub and Raspberry Glaze

Pork Chops with Ancho Chile Rub and Raspberry Glaze
Lee Harrelson
Yield

4 servings (serving size: 1 pork chop and 1 1/2 tablespoons glaze)

Ancho chile powder and raspberry jam team up for a sweet 'n' spicy 15-minute dinner. 

Ingredients

  • 2 teaspoons ancho chile powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
  • Cooking spray
  • 1/4 cup fat-free, less-sodium beef broth
  • 2 tablespoons seedless raspberry preserves

Nutrition Information

  • calories 187
  • caloriesfromfat 29 %
  • fat 6 g
  • satfat 2 g
  • monofat 2.9 g
  • polyfat 1.1 g
  • protein 25.2 g
  • carbohydrate 6.8 g
  • fiber 0.2 g
  • cholesterol 70 mg
  • iron 0.1 mg
  • sodium 398 mg
  • calcium 1.3 mg

How to Make It

  1. Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.

  2. Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.