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Prep Time: 15 minutes
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
• 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)
% of Calories from Fat 28%
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Norman Van Aken.
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