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Diet Types: Dairy Free, Wheat Free
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Ingredients:
Ancho Chili-Plum Sauce:4 dried ancho chilies, stems and seeds removed, coarsely chopped6 cups water12 cloves garlic, peeled1 1/4 cups apricot jam2 tablespoons sherry wine vinegar1 cup quartered pitted dried plumsPork Chops:4 boneless pork loin chops, cut 1 inch thickSalt and pepper1/2 teaspoon each salt and pepper1 tablespoon vegetable oil
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Serves: 4
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Cooking Time: Over one hour |
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| Instructions: |
| 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. |
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