Pork Chops with Raisins and Ancho Chiles
Raisins, ancho chiles and onions bake flavor into pork chops served with a creamy cilantro sauce.
4 pork loin or pork rib chops (approximately 1 1/2 to 2 pounds total)
1 tablespoon olive oil or peanut oil
1 tablespoon butter
1 ounce ancho chiles (approximately 2 chiles)
1 yellow onion
1 red onion
1/2 cup raisins
Pinch of ground cinnamon
1/2 teaspoon salt
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons cilantro, minced
Cilantro sprigs for garnish
- Preheat oven to 350°F (175°C).
- Lightly salt and lightly brown the pork chops and place in baking dish.
- Seed and stem chiles. Soak the chiles in warm water for 5 minutes. Tear the chiles into large pieces. Set aside.
- Sauté onions in butter until lightly brown, add raisins, ancho chile pieces, salt and pinch of cinnamon.
- Spoon the mixture over pork chops.
- Bake the chops 30 minutes.
- For Sauce: In the skillet add cream, cilantro and salt. Slowly bring the cream to a boil. Reduce heat and keep warm until ready to serve. Pour over chops and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 810; Total Fat: 57g; Cholesterol: 230mg; Total Carbs: 25g; Fiber: 3g; Protein: 48g; Sodium: 1190mg.
Recipe and photograph courtesy of California Raisin Marketing Board.