Ancho Chile Pork Chops

Recipe by ellie_
READY IN: 35mins




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