Healthy Recipes
Authored By:  Norman Van Aken; courtesy of the California Dried Plum Board
Serve with a chilled tomato and corn salad.
Diet Types: Dairy Free, Wheat Free
Ingredients:
  • Ancho Chili-Plum Sauce:
  • 4 dried ancho chilies, stems and seeds removed, coarsely chopped
  • 6 cups water
  • 12 cloves garlic, peeled
  • 1 1/4 cups apricot jam
  • 2 tablespoons sherry wine vinegar
  • 1 cup quartered pitted dried plums
  • Pork Chops:
  • 4 boneless pork loin chops, cut 1 inch thick
  • Salt and pepper
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon vegetable oil
  • Serves: 4
    Cooking Time: Over one hour
    Instructions:
    In large skillet, cook and stir chilies over medium-high heat 4-5 minutes or until fragrant and toasted. Add water and garlic; bring to a boil. Cook 45-55 minutes or until liquid is reduced to 1/4 cup. Transfer chili mixture to food processor. Add jam and vinegar; process until smooth. Stir in dried plums, salt and pepper; set aside. (Makes 2 1/2 cups) For Pork Chops: Heat oil in large skillet over medium-high heat until hot. Add pork chops; cook 4-5 minutes or until browned, turning once. Season with salt and pepper, as desired. Add 1 cup of the Ancho Chili- Plum Sauce and 1/2 cup water, stirring to blend. Cover; reduce heat to medium-low; simmer 10-12 minutes for medium doneness. Reserve remaining sauce for later use; store, covered, in refrigerator for up to 1 week.

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