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PORK CHOPS WITH ANCHO CHILI-PLUM SAUCE

Prep Time: 15 minutes
Servings: 4

Ingredients

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
 

Preparation

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 - www.californiadriedplums.org
Recipe created by Norman Van Aken.