- 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.