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Nutrition Facts
Serving Size 1 (213g) Recipe makes 4 servings
Calories 277
Calories from Fat 141		(50%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 5.1g	25%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 264mg		11%
Potassium 765mg		21%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 3.5g	13%
	Sugars 0.8g
Protein 25.5g		51%
detailed view... how is this calculated?

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Ancho Chile Pork Chops

Recipe #64718 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ellie_
Jun 17, 2003

Spicy broiled or grilled marinated pork chops. I came across this recipe when I wanted to use up some ancho chilies and this fit the bill perfectly. If you want it spicier you may want to add another chili to the marinade mixture. Recipe adapted from Cooking Light (March, 2003). Prep time does not include marinating time (8 hours). Cook time is grilling or broiling time.

SERVES 4 -6 (change servings and units)

Ingredients

3 ancho chilies
1 garlic clove
1 cup chicken broth (I use sodium free or fat free)
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon cumin
1 dash allspice
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
1/4 teaspoon onion salt
4-6 pork chops (1/2-3/4-inch thick)
1/2 lemon, juice only
Pam cooking spray or other cooking spray

Directions

1
Remove stems and seeds from chilies.
2
Tear chilies into pieces.
3
Spray a skillet with Pam and heat over medium heat.
4
Add chili pieces and cook for 15 seconds, stirring so chilies do not burn.
5
Add garlic and cook 2 minutes.
6
Add broth- allspice to chili/garlic mixture in skillet.
7
Stir in 1 tablespoon vinegar.
8
Bring to a boil and reduce heat to low.
9
Let mixture simmer for 5 minutes.
10
Remove from heat.
11
Place (cooled) mixture in blender or food processor and process until smooth using on/off turns.
12
Heat skillet over medium-high heat and add chili/spice mixture and cook 5 minutes, stirring constantly.
13
Remove from heat.
14
Stir in sugar, salt, remaining 1 tablespoon vinegar and lemon juice.
15
Put pork chops in marinating dish or zip-lock bag.
16
Pour chili sauce over chops.
17
Refrigerate marinated chops for up to 8 hours.
18
Spray broiler rack with Pam or prepare grill (spray grill with Pam for easier clean up) for grilling chops.
19
Remove pork chops from dish and prepare grill or preheat broiler.
20
Spray broiler rack or grill with Pam.
21
If grilling, grill for 5-10 minutes each side, basting with marinade.
22
Time depends on degree of doneness desired and thickness of chops.
23
If broiling, brush chops well with marinade.
24
Broiler rack should be 6-inches below heat.
25
Broil for 5-10 minutes per side (brush with marinade when turning chops) depending on degree of doneness and thickness of chops.

Questions about this recipe?

Featured Reviews for This Recipe

From: Simonacular

On Sep 9, 2007

Fantastic, i marinated over night then cooked the chops on my George Foreman and they turned out lovely and tender, the flavour was as well, will definitely make them again.

1 person found this review helpful

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From: justcallmetoni

On Aug 29, 2004

This marinade is smoking. We used a mix of ancho and guanijillo chilis. Next time we'll double the batch of sauce so that we can keep it in the fridge. Would work well on chicken.

1 person found this review helpful

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From: Sackville

On May 23, 2004

I marinated these chops overnight and they certainly came out tender and had a nice gentle heat. I'd be careful to wipe off most of the marinade before you broil them though as mine burned in the oven and created quite a bit of smoke! I think this is a tasty dish, but perhaps one best done outside on the barbeque.

3 people found this review helpful

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From: Derf

On Jun 23, 2003

WOW! That is some marinade, loved it. Left the chops in the marinade overnight.The combined taste of all the herbs and spices is incredable and we finished with lovely tender chops. Absolutely a keeper!! Thanks for sharing.

3 people found this review helpful

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