Courtesy of Orem Good Earth

Pork Chops with Ancho Chili-Plum Sauce

Diet Type: Dairy Free

Cooking Time: Over one hour


  Ancho Chili-Plum Sauce:
  4 dried ancho chilies, stems and seeds removed, coarsely chopped
  6 cups water
  12 cloves garlic, peeled
  1 1/4 cups apricot jam
  2 tablespoons sherry wine vinegar
  1 cup quartered pitted dried plums
  Pork Chops:
  4 boneless pork loin chops, cut 1 inch thick
  Salt and pepper
  1/2 teaspoon each salt and pepper
  1 tablespoon vegetable oil

In large skillet, cook and stir chilies over medium-high heat 4-5 minutes or until fragrant and toasted. Add water and garlic; bring to a boil. Cook 45-55 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. (Makes 2 1/2 cups) For Pork Chops: Heat oil in large skillet over medium-high heat until hot. Add pork chops; cook 4-5 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 10-12 minutes for medium doneness. Reserve remaining sauce for later use; store, covered, in refrigerator for up to 1 week.

Servings: 4

Author: Norman Van Aken; courtesy of the California Dried Plum Board

Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 354
Calories from Fat 107
 % Daily Value*
Total Fat 12g18%
  Saturated Fat 4g20%
  Mono Fat 5g 
Cholesterol 62mg21%
Sodium 191mg8%
Total Carbs 44g14%
  Dietary Fiber 5g21%
Protein 22g 
Vitamin C8%
Vitamin E4%
Vitamin A38%
Vitamin B-1212%
Vitamin B-655%
Pantothenic acid10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.