Pork Chops in Orange Chile Sauce |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. To prepare the chops, remove chops from marinade and lightly pat dry. Reserve marinade for the sauce.
6. 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.
7. 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.
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