Pork Chops with Ancho Chile Rub and Raspberry Glaze

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

Ancho chile powder adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Karen Levin,

Cooking Light

August 2007
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