Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

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

Karen Levin
Recipe by Cooking Light August 2007

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

187 calories; calories from fat 29%; fat 6g; saturated fat 2g; mono fat 2.9g; poly fat 1.1g; protein 25.2g; carbohydrates 6.8g; fiber 0.2g; cholesterol 70mg; iron 0.1mg; sodium 398mg; calcium 1.3mg.
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