Ingredients for Pork Chops In Orange Chile Sauce
- Dried Ancho Chiles
- Boiling Water
- Garlic Cloves
- 1 teaspoon salt
- Fresh Ground Black Pepper
- 2 tablespoons brown sugar
- Orange, Zest Of
- Orange
- 1/4 cup orange juice concentrate
- Fat Free Chicken Broth
- Boneless Center Cut Pork Chops
- Vegetable Oil
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How to Make Pork Chops In Orange Chile Sauce
- Toast 2-3 dried ancho chiles in a hot skillet for 1-2 minutes until fragrant.
- Remove stems, split chiles, and remove seeds for a milder sauce. (Optional: leave seeds for extra heat)
- Rehydrate chiles in 1 cup boiling water for 20 minutes.
- Drain chiles, reserving the soaking liquid.
- Combine chiles, 4 cloves garlic, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp brown sugar, zest of 1 orange, segments of 1 orange, 1/4 cup orange juice concentrate, and 1/2 cup reserved chile soaking liquid in a blender. Blend until smooth.
- Place marinade in a resealable bag or container. Add 4 (1-inch thick) pork chops and marinate in the refrigerator for 8-24 hours (longer is better).
- Remove chops from marinade and pat dry. Reserve marinade.
- Heat 1 tbsp oil in a cast-iron skillet over medium-high heat until hot but not smoking.
- Sear pork chops for 1-2 minutes per side until nicely browned.
- Reduce heat to medium, add reserved marinade, and cook for 15-20 minutes, or until chops are tender and cooked through.
- Remove chops from skillet and let rest, tented with foil, for 5 minutes.
- For a thicker sauce, simmer the remaining sauce on low heat for a few minutes until it reduces to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
43g
Fat
8g
Carbs
5g
