Pork Chops with California Raisins and Ancho Chiles
Submitted by: Robert Del Grande
Raisins, ancho chiles and onions bake flavor into pork chops to serve with a creamy cilantro sauce.
- Serving Size: 1 chop, 2 tablespoons sauce
- 2 ancho chiles
- 1 teaspoon salt
- 4 pork loin or pork rib chops (4 ounces each)
- 1 tablespoon olive oil or peanut oil
- 1 tablespoon butter
- 1/2 yellow onion, peeled and very roughly chopped
- 1/2 cup California raisins
- 1/2 teaspoon salt
- 1 cinnamon stick
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, minced
- Cilantro sprigs; for garnish
Preheat oven to 350°F.
Stem and seed chiles; place in small bowl, add water to cover, and let stand about 5 minutes until softened. Lightly salt pork chops and heat oil in large skillet till very hot. Brown and cook pork chops in hot oil until medium rare (160°F); transfer to baking dish and let stand.
In same skileet, melt butter over medium heat; add onion and sauté until lightly browned, 3 to 5 minutes. Drain and tear chiles into large pieces; add to skillet along with raisins, salt and cinnamon. Sauté, 1 or 2 minutes, and spoon over chops in baking dish, and bake in preheated oven at 350°F for 20 to 30 minutes until chops are well done.
Meanwhile, in same skillet, combine heavy cream, salt and minced cilantro; bring to boil over low heat, stirring constantly and scraping bottom of pan to deglaze. Keep warm.
To serve, arrange 1 chop on each of 4 serving plates; divide and spoon sauce over.
Nutrition Facts Per Serving
Calories 440 (55% from fat); Total Fat 27g (sat 13g, mono 11g, poly 2g, trans 0g ); Cholesterol 140mg; Protein 32g; Carbohydrate 18g; (Dietary Fiber 1g; Sugars 16g; ); Iron 2mg; Sodium 1130mg; Calcium 47mg; Potassium 610mg
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