Pork Chops with Ancho Chile Rub and Raspberry Glaze
Photo by Lee Harrelson
Ingredients
- ¼ teaspoon dried thyme
- Cooking spray
- ¼ cup fat-free, less-sodium beef broth
- 2 tablespoons seedless raspberry preserves
- 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
- ½ teaspoon salt
- 2 teaspoons ancho chile powder
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. Add br...
Syrah Wines from California
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