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Prep Time: 15 minutes
Servings: 4


    Ancho Chili-Plum Sauce:
    • 4 dried ancho chilies, stems and seeds removed, coarsely chopped
    • 6 cups water
    • 12 cloves garlic, peeled
    • 1¼ 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


For Ancho Chili-Plum Sauce: (Makes 2½ cups)
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.

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 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.

    Nutritional Information (per serving)
    Calories  353 
    Cholesterol  70mg 
    % of Calories from Fat  28% 
    Fat  11g 
    Sodium  203mg 
    Carbohydrates  39g 
    Protein  27g 
    Fiber  2g 

California Dried Plum Board -
Recipe created by Norman Van Aken.


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