Pork Chops with Ancho Chili-Plum Sauce

Serve with a chilled tomato and corn salad

Authored by: Norman Van Aken courtesy of the California Dried Plum Board

  • Print Recipe
  • Cooking Time: Over one hour
  • Serves: 4
  • Suitable Diets: Dairy Free, Wheat Free


  • Ancho ChiliPlum 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


In large skillet, cook and stir chilies over mediumhigh heat 45 minutes or until fragrant and toasted. Add water and garlic bring to a boil. Cook 4555 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 mediumhigh heat until hot. Add pork chops cook 45 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 mediumlow simmer 1012 minutes for medium doneness. Reserve remaining sauce for later use store, covered, in refrigerator for up to 1 week.