Monday, July 30, 2007
Pork Chops with Ancho Chile Rub & Raspberry Glaze
I don't really care for pork, so it doesn't make its way onto our table very often. Mike likes pork chops though, so when I find a recipe that I think I might like too, I usually give it a try. Pork Chops with Ancho Chile Rub and Raspberry Glaze is in the August issue of Cooking Light. It's a simple recipe that doesn't have a long list of ingredients, so it's pretty quick to the table. The ancho chile powder, which is made from dried poblano peppers, gives a little heat but is cut by the sweetness of the preserves. I served these with a side of smashed red potatoes. Mike thinks the recipe is a keeper & I agree. Most larger grocery stores now carry ancho chili powder, but if yours doesn't, you can order it online or substitute your regular chili powder.
Pork Chops with Ancho Chile Rub and Raspberry Glaze
2 teaspoons ancho chile powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
1/4 cup fat-free, less-sodium beef broth
2 tablespoons seedless raspberry preserves
Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.