Pork Chops in Orange Chile Sauce
"Based on Lynne Rossetto Kasper's improvisation of a classic combination she learned from Ron Bechtol, a gifted cook who divides his time between San Antonio and Mexico. Recalling the Mexican stew using the same flavors, I was instantly drawn to this recipe. Below is my rendition."
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
6
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ingredients
- 2 large dried ancho chiles
- 1 cup boiling water
- 4 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon brown sugar, packed
- 1 large orange, zest of
- 1 large orange, peeled and sectioned without the membrane
- 2 tablespoons orange juice concentrate
- 1⁄3 cup fat free chicken broth
- 4 boneless center cut pork chops, trimmed
- vegetable oil
directions
- To prepare marinade, begin by first toasting the chiles in a hot skillet for a minute or so until they begin to emit a peppery fragrance. Cast iron works best.
- Remove tops from peppers and split into 2 or 3 large pieces. If you want a milder sauce, discard the seeds. Place the pieces in a cup of boiling water for 20 minutes to soften.
- Loosely drain water and place chiles in a blender with the garlic, salt, pepper, brown sugar, orange zest, orange segments, orange juice concentrate, and broth. Blend into a pureé.
- Place the marinade in a resealable bag or container. Add the chops and marinade in the ice box for 8 to 24 hours. Longer really is better.
- To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce.
- Heat skillet until hot but not smoking. Add a little oil to coat the pan. Cook pork chops for 1 to 2 minutes on each side to get a nice brown sear. Reduce the heat to medium and add in the resrved marinade. Cook for 15 to 20 minutes until the chops are tender.
- Remove chops from pan and place on plate and tent to keep hot. If you would like a thicker more intensely flavored sauce, reduce heat a small amount and cook down for a few minutes.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@justcallmetoni
Contributor
@justcallmetoni
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"<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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Great chops!! They weren't too spicy (probably because I accidently lost most of the seeds when I drained the peppers, lol), but had a really nice smokey flavor. Loved the hint of orange in these too. Thanks Toni for another great recipe. Made for Zaar Stars Tag.
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This is an outstanding recipe and one that I will be making again. The chops were left in the marinade overnight. They are tender, moist. They were served with baked sweet potatoes and a side salad. Made for *Give Me 5*
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I used jalapeno peppers in place of the ancho chilies, and discarded the seeds due to "Whimps" for friends, who don't like a lot of heat. They were pleasantly surprised with the finished product and enjoyed them as much as I did. This is a delicious way to make chops and the chops were so flavorful and tender! The sauce was "To Die For" good and this will be repeated here soon, the next time with rice so I can pour some of the sauce on top! Thank you for sharing this recipe with us Toni! Made for 123 Hit Wonders 2/09 Linda
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