Prep 20 mins
Cook 20 mins
These pork chops are pretty good - and the sauce would be wonderful over rice or mashed potatoes--pure comfort food WW style. If you are following the WW flex plan each pork shop is 6 points/serving. Recipe source: WW Magazine (January 2008)
- 3 ancho chilies, dried and seeded
- 3 cups boiling water
- 1 cup low sodium chicken broth
- 6 (3/4 inch) boneless pork chops
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons olive oil
- 3 garlic cloves
- 1 onion, chopped
- 1 tomatoes, quartered
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cinnamon
- 1 ounce semisweet chocolate or 1 ounce bittersweet chocolate, chopped
- In a large skillet over medium high heat place peppers and toast for 30 seconds or so on each side. Transfer to a bowl and cover with boiling water; let stand for 20 minutes or until hydrated. Drain.
- Transfer peppers and 1/2 cup broth to a blender and process until smooth. Return to bowl. Set aside.
- Sprinkle pork chops on all sides with 1/2 teaspoon of the salt and the pepper.
- Spray skillet with Pam and set over medium high heat.
- Add pork chops to skillet and brown on each side (3-5 minutes). Transfer pork to a plate and set aside.
- Add 1 teaspoon of oil to skillet and add garlic and onion; cook stirring for 2-5 minutes or until golden.
- Stir in tomato (or when I made these I didn't have any tomatoes, so I used some tomato juice - it gets pureed in the blender anyways - see two steps down) and cook, stirring occasionally for another 2-5 minutes.
- Stir in spices (oregano - cinnamon); cooking stirring frequently for 15 seconds.
- Spoon mixture into blender with the remaining broth (1/2 cup); process for 2 minutes or until smooth.
- Heat remaining oll (1 teaspoon) in skillet over medium heat. Add pepper mixture, tomato mixture, and the remaining salt (1/2 teaspoon); cook stirring until thickened (5-10 minutes). Stir in chocolate and cook, stirring until melted.
- Add the pork chops to skillet and turn to coat. Simmer until cooked through (5-10 minutes).
This is now my favorite pork chop recipe. We do tend to like things spicy so I added some extra chiles. I served over rice. It was wonderful! Thanks for the recipe.
This is an easy recipe, (made after work) and was tasty, but I would leave some of the seeds with the chilies next time for some added heat (personal preference). The sauce needed just a little oomph. The other flavors in the sauce were nicely balanced. Was very filling with some rice and carrots.