Pork Chops with Chiles Rellenos and Ancho Sauce

Pork Chops with Chiles Rellenos and Ancho Sauce
Photo by Andrea Chu


  • 6 1-inch-thick pork loin chops on bone, frenched
  • 1 ¼ cups coarsely grated sharp white cheddar cheese
  • 1 cup low-salt chicken broth
  • 1 tablespoon honey
  • Olive oil
  • ½ cup orange juice
  • 1 clove garlic
  • + 10 more ingredients
    • 12 ounces Yukon Gold potatoes
    • 1 tablespoon Italian double-concentrated tomato paste***
    • or baby Dutch potatoes
    • 1 tablespoon fresh oregano
    • 5 teaspoons ancho chile powder,** divided
    • 6 large fresh poblano chiles*
    • plus oregano leaves
    • 1 teaspoon cumin seeds
    • 1 tablespoon coarse kosher salt
    • 1 cinnamon stick

Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toa...

View full recipe at Epicurious


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