Pork Chops with Ancho Chile Rub and Raspberry Glaze

I also used chipotle chile powder b/c it's what I had on hand. The seasoning & sauce were really good together, but my pork chops weren't as tender as I'd have liked them to be. I'd like to try the seasoning & sauce on some slow roasted pork short ribs or some pork loin medallions next time.

Excellent and very quick to prepare. Couldn't find Ancho Chile Powder so i used Chipolte Chile Powder - the smokiness with the sweetness of the rasperry was simply outstanding. Great go to dinner and very low WW points plus!

Delicious dish. The meat was so tender and the sauce was great. I did make a double recipe of the sauce since I always like extra.

Delicious! I used 4oz boneless pork chops. They were about 1-1 1/2in thick, so I browned on both side and put in a 350 degree (wrapped in foil) oven for about 20min, they were cooked perfectly, moist and delicious. The glaze is great. Also substituted chicken for beef broth. I'd definitely serve for guests. Served with roasted green beans (found on this website).

I made this twice, the first time as written. It was too spicy, I thought, and we like spice. The second time, I used 1 teaspoon of the ancho powder and 3 Tablespoons of the preserve. I thought this was too sweet. If I try this again, and I may because it is super easy, I would use pork tenderloin and change the recipe only by using only 1 teaspoon of the ancho powder.