Get ready to tantalize your taste buds with a recipe that's about to revolutionize your dinner game! These Pork Chops with Ancho Chile and Raspberry Glaze are not just a meal - they're a culinary adventure that perfectly balances sweet, spicy, and savory in one incredible dish. Imagine tender, juicy pork chops glazed with a mind-blowing sauce that will make your dinner guests think you've secretly trained in a five-star restaurant kitchen. This Mexican-inspired recipe is so delicious, it'll have everyone begging for seconds - and the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 pork chops
- 2 tbsp ancho chile powder
- 1/2 cup raspberry preserves
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 4 pork chops, 2 tablespoons of ancho chile powder, 1/2 cup of raspberry preserves, 1 tablespoon of olive oil, and salt and pepper to taste.
- Take the pork chops out of the refrigerator and let them sit at room temperature for about 10 minutes. This helps them cook more evenly.
- While the pork chops are resting, prepare the glaze. In a small saucepan, combine the raspberry preserves and ancho chile powder. Stir well to combine.
- Place the saucepan over medium heat and cook the mixture, stirring occasionally, until it begins to bubble and thicken slightly, about 5-7 minutes. Once thickened, remove from heat and set aside.
- Season both sides of the pork chops generously with salt and pepper. Make sure to coat them evenly for optimal flavor.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet.
- Cook the pork chops for about 4-5 minutes on one side without moving them, allowing a nice crust to form.
- Flip the pork chops and reduce the heat to medium. Cook for an additional 4-5 minutes, or until the internal temperature reaches 145°F (63°C).
- Once cooked, remove the pork chops from the skillet and let them rest for about 5 minutes. This helps retain their juices.
- While the pork chops are resting, reheat the raspberry and ancho chile glaze over low heat, stirring occasionally.
- To serve, place each pork chop on a plate and drizzle the warm raspberry and ancho glaze over the top. Garnish with fresh herbs if desired.
- Enjoy your Pork Chops Ancho Chile and Raspberry Glaze with your choice of sides, such as rice, beans, or a fresh salad!
Tips
- Pro cooking tips to make your Pork Chops Ancho Chile and Raspberry Glaze absolutely perfect:
- Temperature is key! Let your pork chops rest at room temperature for 10 minutes before cooking to ensure even cooking.
- Use a meat thermometer to check doneness - 145°F is the perfect internal temperature for juicy, safe-to-eat pork.
- Don't move the pork chops while they're searing - this helps create a beautiful golden-brown crust that locks in flavor.
- Allow the pork chops to rest after cooking for 5 minutes. This helps redistribute the juices, keeping the meat tender and moist.
- If you want extra depth of flavor, consider toasting the ancho chile powder in a dry skillet for 30 seconds before mixing it with the raspberry preserves.
- For a restaurant-quality presentation, drizzle the glaze artfully and garnish with fresh herbs like cilantro or parsley.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
