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Pork Chops with Ancho Chili-Plum Sauce

Ancho chili Plum Sauce is easy to make, yet deep and complex in flavor, the perfect complement to pork. It keeps up to a week in the refrigerator--serve the extra sauce later on with grilled chicken.

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Prep Time   15 minutes Cook Time   45 - 55 minutes Serves  4

Ingredients

Ancho Chili-Plum Sauce:

4 dried ancho chilies, stems and seeds removed, coarsely chopped
6 cups water
12 cloves garlic, peeled
1 1/4 cups apricot jam
2 tablespoons sherry wine vinegar
1 cup (about 6 ounces) quartered pitted dried plums
1/2 teaspoon each salt and pepper

Pork Chops:

1 tablespoon vegetable oil
4 boneless pork loin chops, cut 1 inch thick
Salt and pepper


Directions

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 1/4 cup. Transfer chili mixture to food processor. Add jam and vinegar; process until smooth. Stir in dried plums, salt and pepper; set aside. (Makes 2 1/2 cups)

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 cup of the Ancho Chili-Plum Sauce and 1/2 cup water, stirring to blend. 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.


Nutrition Facts

Calories
353
Cholesterol
70mg
% of Calories from Fat
28%
Total Fat
11g
Sodium
203mg
Carbohydrate
39g
Protein
27g
Fiber
2g
Potassium
641mg

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