Ancho-Cherry Glazed Pork Chops Recipe

Fusion cuisine · 286 calories

Ancho-Cherry Glazed Pork Chops recipe

About this recipe

Ancho-Cherry Glazed Pork Chops are the perfect fusion of smoky ancho chili spice and the sweet tanginess of cherries. This dish is a harmonious balance of bold flavors, ideal for a cozy family dinner where comfort meets creativity.

Ingredients

  • - Thomas Ridley Fresh British Pork Chops
  • 125G Suma Organic Sour Cherries, 125G
  • 1 Jar Rowse Clear Honey
  • 105G Dijon Mustard With Tarragon, 105G
  • - Filippo Berio Garlic Flavoured Olive Oil
  • - Greenfields Black Peppercorns
  • - Filippo Berio Balsamic Vinegar
  • 60G Ancho Powder, 60G
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • - La Chinata Sweet Smoked Paprika

Instructions

  1. 1. Preheat your oven to 200°C (180°C fan) and line a baking tray with foil for easy cleanup.
  2. 2. In a small saucepan, combine the dried cherries, water, and balsamic vinegar. Bring to a boil over medium heat, then reduce to a simmer and cook for 8-10 minutes until the cherries are plump and softened.
  3. 3. While the cherries are simmering, toast the ancho chili powder in a dry pan over medium-low heat for 1 minute to release its aroma. Be careful not to burn it.
  4. 4. Add the toasted ancho chili powder, honey, and Dijon mustard to the cherry mixture. Stir and simmer for another 5 minutes until the glaze thickens slightly. Remove from heat and blend the mixture with a hand blender or in a food processor until smooth. Set aside.
  5. 5. Season the pork chops on both sides with salt, black pepper, and a pinch of smoked paprika.
  6. 6. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
  7. 7. Brush a generous layer of the ancho-cherry glaze onto each pork chop. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature of the pork reaches 63°C when measured with a meat thermometer.
  8. 8. Remove the skillet from the oven and let the pork chops rest for 5 minutes to retain their juices.
  9. 9. Serve the pork chops with an extra drizzle of the ancho-cherry glaze. Pair with mashed potatoes and steamed green beans for a complete meal.