Pork Chops with Ancho Chile Rub and Raspberry Glaze

Lee Harrelson

Ancho chile powder, made from dried poblano peppers, adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze. Serve this dish with smashed red potatoes.

Yield: 4 servings (serving size: 1 pork chop and 1 1/2 tablespoons glaze)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 29%
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 25.2g
  • Carbohydrate: 6.8g
  • Fiber: 0.2g
  • Cholesterol: 70mg
  • Iron: 0.1mg
  • Sodium: 398mg
  • Calcium: 1.3mg

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

  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.
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