• 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 (Calories from Fat 55%); Total Fat 27 ( Saturated Fat 13; Trans Fat 0; ); Cholesterol 140; Sodium 1130; Potassium 610; Total Carbohydrate 18; Dietary Fiber 1; Sugars 16; Protein 32; Calcium 47; Iron 2;

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.