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.
Pork Chops with Ancho Chile Rub and Raspberry Glaze
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)
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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
- 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
- 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.
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