Ancho Chile Cherry-Raisin Glazed Pork Chops 

Kitchen Concoctions:

Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4

1/2 cup cherry preserves

2 teaspoons ancho chile powder

1/4 teaspoon ground cinnamon

½ teaspoon cocoa powder

2 tablespoons balsamic vinegar

2 teaspoons fresh lemon juice

1 teaspoon cornstarch

1/3 cup sliced almonds

4 boneless pork chops (about 1 pound)

1/4 teaspoon salt

1/4 teaspoon black pepper

4 teaspoons canola oil

2/3 cup chicken broth*

1/2 cup California raisins

1 tablespoon chopped cilantro, for garnish (optional)

In a jar or container with a tight-fitting lid, combine cherry preserves, ancho chile powder, cinnamon, cocoa powder, vinegar, lemon juice and cornstarch. Set aside.

Heat a large non-stick skillet, over medium-high heat. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove and set aside to cool.

Season pork chops with salt and pepper. Add oil to pan and add pork chops; cook over medium-high heat, two minutes per side. Pour in 1/3 cup broth and continue cooking for 6-7 minutes more, turning once, until pork is done. Remove from pan, set aside and cover with foil to keep warm.

Shake jar with preserve mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1-2 minutes. Add remaining broth, stir and heat through. Arrange pork on serving platter and top with prepared sauce; sprinkle with toasted almonds and cilantro (optional). Serve at once.

*Note: White wine or white grape juice could be substituted.

Adapted from The Austin Food Blogger Alliance Cookbook; recipe submitted by Anna Ginsberg of Cookie Madness