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Recipe Mon. April 28 Pork Chops with Ancho Chile Rub and Raspberry Glaze

Food what more can I say

Recipe Mon. April 28 Pork Chops with Ancho Chile Rub and Raspberry Glaze

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MonSter

Group Organizer

Apr 28, 2008 10:11:26 AM

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Pork Chops with Ancho Chile Rub and Raspberry Glaze

Ancho chile powder, made from dried poblano peppers, adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze. Serve this dish with smashed red potatoes.

Ingredients

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)
Cooking spray
1/4 cup fat-free, less-sodium beef broth
2 tablespoons seedless raspberry preserves

Preparation 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.

Yield

4 servings (serving size: 1 pork chop and 1 1/2 tablespoons glaze)

writeNutrient(); Nutritional Information

CALORIES 187(29% from fat); FAT 6g (sat 2g,mono 2.9g,poly 1.1g); PROTEIN 25.2g; CHOLESTEROL 70mg; CALCIUM 1.3mg; SODIUM 398mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 6.8g

Danica

Group Member

Apr 28, 2008 10:24:19 AM

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Mmmm... sounds really good. I've used ancho chili powder and its not very hot. And raspberry preserves are my favorite... I might give this one a try and let y'all know. :-)

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