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Pork Chops with Ancho Chile Rub and Raspberry Glaze
25 minutes
Main Dish
0 of 1
0
unavailable
Cooking Light
Ingredients
  1. 2tsp (≈5.4gestimated from: Spices, chili powder [tsp]) Ancho Chile Powder
  2. 1/2tsp (≈1.5gestimated from: Salt, Kosher [cup] - MANUAL/WEBSITE: Diamond Crystal (http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html)) Kosher Salt
  3. 1/4tsp (≈0.4gestimated from: Spices, thyme, dried [tsp, ground]) Dried Thyme
  4. 4medium (≈740gestimated from: Pork, fresh, loin, top loin (chops), boneless, separable lean and fat, raw [chop]) Pork Chops
  5. 1/4cups (≈60gestimated from: Soup, beef broth or bouillon canned, ready-to-serve [cup]) Beef Broth, Low-Sodium
  6. 2tbsp (weight unavailable) Raspberry Preserves, seedless
Steps
  1. 1 Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.
  2. 2 Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.
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