Chef Priscila Satkoff brings the Latin flavors together perfectly.

Pork Chops in Ancho Chile-Honey Sauce

6 butterfly-cut boneless pork chops

 

Marinade:

3/4 cup virgin olive oil
3 tablespoons ancho chile powder
6 tablespoons garlic, finely chopped

 

Sauce:

2 tablespoons virgin olive oil
1 large onion, finely chopped (2 cups)
1/2 cup water
1/4 cup honey
1 tablespoon ancho chile powder
Ground cinnamon, to taste
Salt, to taste

1. Place pork chops in a heavy-duty resealable plastic bag; set aside. In small bowl, stir together olive oil, ancho chile powder and garlic; pour over pork chops. Seal bag and refrigerate for at least 4 hours.
2. Meanwhile, heat oil in medium skillet over medium. Add onion; cook and stir until onion is translucent, about 5 to 6 minutes.
3. Stir in water, honey, chile powder, cinnamon, cloves and salt. Bring mixture to a boil; reduce heat and simmer for 6-8 minutes to combine flavors.
4. When ready to cook pork, preheat grill to medium-high heat.
5. Remove pork chops from marinade and place on hot grill; discard marinade. Grill for about 7 minutes per side or until internal temperature reaches 160°F (70°C).
6. Serve grilled pork with sauce.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 473 calories; Protein: 30 grams; Fat: 32 grams; Sodium: 173 milligrams; Cholesterol: 86 milligrams; Saturated Fat: 7 grams; Carbohydrates: 21 grams; Fiber: 2 grams

Recipe provided courtesy of Pork, Be Inspired®.