Pork Chops in Ancho Chile-Honey Sauce

Name: Pork Chops in Ancho Chile-Honey Sauce
Total time: 1500 s
Yield: 6 servings
Ingredients: 6 butterflied pork chops; cinnamon to taste; 3/4 cup virgin olive oil; 3 tablespoons ancho powder; 6 tablespoons garlic finely chopped; 2 tablespoons virgin olive oil; 1 onions large, finely chopped, 2 cups; 1/2 cup water; 1/4 cup honey; 1 tablespoon ancho powder; salt to taste

Pork

11Ingredients

360Calories

25Minutes

Description

Chef Priscila Satkoff brings the Latin flavors together.

Ingredients

servings:

6 butterflied pork chops
cinnamon (to taste)
3/4 cup virgin olive oil
3 tablespoons ancho powder
6 tablespoons garlic (finely chopped)
2 tablespoons virgin olive oil
1 onions (large, finely chopped, 2 cups)
1/2 cup water
1/4 cup honey
1 tablespoon ancho powder
salt (to taste)

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Directions

1Place pork chops in a heavy-duty resealable plastic bag; set aside. In small bowl, stir together olive oil, ancho chile powder and garlic; pour over pork chops. Seal bag and refrigerate for at least 4 hours.
2Meanwhile, heat oil in medium skillet over medium. Add onion; cook and stir until onion is translucent (about 5-6 minutes). Stir in water, honey, chile powder, cinnamon, cloves and salt. Bring mixture to a boil; reduce heat and simmer for 6-8 minutes to combine flavors.
3When ready to cook pork, preheat grill to medium-high heat. Remove pork chops from marinade and place on hot grill; discard marinade. Grill for about 5-6 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
4Serve grilled pork with sauce.

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