Ancho Chile Pork Chops Recipe

Ingredients for Ancho Chile Pork Chops

• 4-6 ancho chilies
• Garlic Clove
• Chicken Broth
• Oregano
• Pepper
• Cumin
• 1 teaspoon allspice
• Apple Cider Vinegar
• Brown Sugar
• Onion Salt
• 4 pork chops (about 1 inch thick)
• Lemon
• Pam Cooking Spray

How to Make Ancho Chile Pork Chops

1. Remove stems and seeds from 4-6 ancho chilies.
2. Tear chilies into small pieces.
3. Spray a medium skillet with cooking spray and heat over medium heat.
4. Add chili pieces and cook for 15 seconds, stirring constantly to prevent burning.
5. Add 2 cloves garlic, minced, and cook for 2 minutes.
6. Add ½ cup chicken broth and 1 teaspoon allspice to the chili and garlic mixture.
7. Stir in 1 tablespoon red wine vinegar.
8. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
9. Remove from heat and let cool slightly.
10. Transfer the mixture to a blender or food processor and blend until smooth, using on/off pulses to avoid overheating.
11. Heat the skillet over medium-high heat. Add the chili mixture and cook for 5 minutes, stirring constantly.
12. Remove from heat and stir in 2 tablespoons brown sugar, 1 teaspoon salt, 1 tablespoon red wine vinegar, and 1 tablespoon fresh lemon juice.
13. Place 4 pork chops (about 1 inch thick) in a large marinating dish or zip-top bag.
14. Pour the chili sauce over the pork chops, ensuring they are fully coated.
15. Refrigerate for at least 8 hours, or preferably overnight.
16. Preheat your grill or broiler. Lightly spray the grill grates or broiler pan with cooking spray.
17. Remove pork chops from marinade and place on the preheated grill or broiler pan.
18. If grilling, grill for 5-10 minutes per side, basting frequently with the remaining marinade, until the internal temperature reaches 145°F (63°C).
19. If broiling, place the broiler rack 6 inches from the heat source. Broil for 5-10 minutes per side, basting frequently with the marinade, until the internal temperature reaches 145°F (63°C).
20. Cooking time will depend on the thickness of the chops and desired doneness. Use a meat thermometer to ensure food safety.