Pork Chops With Ancho Chili-Plum Sauce
Prep Time 15 minutes Cook Time 1 1/4 hours Serves 25
IngredientsAncho Chili-Plum Sauce:
24 each dried ancho chilies, stems and seeds removed, coarsely chopped
128 oz water
72 each cloves garlic, peeled
64 ounce apricot jam
6 oz sherry wine vinegar
36 oz quartered pitted dried plums*
To Taste salt and pepper
3 oz vegetable oil
25 each boneless pork loin chops, cut 1 inch thick
To Taste Salt and pepper
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsFor Ancho Chili-Plum Sauce:
In large skillet, cook and stir chilies over medium-high heat 4 to 5 minutes or until fragrant and toasted. Add water and garlic; bring to a boil. Cook 45 to 55 minutes or until liquid is reduced to by 1/3. Transfer chili mixture to food processor. Add jam and vinegar; process until smooth. Stir in dried plums, salt and pepper; set aside.
For Pork Chops: Heat oil in large skillet over medium-high heat until hot. Add pork chops; cook 4 to 5 minutes or until browned, turning once. Season with salt and pepper, as desired. Add 1/2 of the Ancho Chili-Plum Sauce. Cover; reduce heat to medium-low; simmer 10 to 12 minutes for medium doneness. Reserve remaining sauce for later use; store, covered, in refrigerator for up to 1 week.
Recipe created by Norman Van Aken.
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