Pork Chops With Ancho Chili-Plum Sauce

Make this delicious sauce on the weekend. Use it to dress up roast chicken or ham purchased from the deli.
Prep time: 15 minutes
Cook time: 1 1/4 hours

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 red currant jelly
2 tablespoons sherry wine vinegar
1 cup (about 6 ounces) quartered pitted dried plums (prunes)
1/2 teaspoon each salt and pepper

Pork Chops:
1 tablespoon vegetable oil
4 boneless pork loin chops, cut 1 inch thick
Salt and pepper

For sauce, in large skillet, cook and stir chilies over medium-high heat 4 to 5 minutes or until fragrant and toasted. Add water and garlic; bring to a boil. Cook 45 to 55 minutes or until liquid is reduced to 1/4 cup.

Transfer chili mixture to food processor. Add jelly 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 to 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 to 12 minutes for medium doneness.

Reserve remaining sauce for later use; store, covered, in refrigerator for up to 1 week.

Makes 4 servings