grilled pork chops with chile relleno and ancho sauce

Pork Chops w/ Chile Rellenos & Ancho Sauce
Adapted from Bon Appetit, August 2009; serves 4

ingredients
4 large poblano chiles
1 t ground cumin
8 oz unpeeled Yukon Gold potatoes, cut into 1/2 inch cubes
1 c coarsely grated sharp white cheddar cheese*
1 T chopped fresh marjoram or oregano, plus leaves for garnish
1 c low sodium chicken broth (Swanson for g-free)
1/2 c orange juice
5 t ancho chile powder, divided
1 T honey
1 T Italian double-concentrated tomato paste (in tubes)
1 cinnamon stick
1 garlic clove, pressed
1 T coarse kosher salt
4 1-inch thick pork loin chops on bone, frenched
olive oil

instructions
Char chiles over gas flame or in broiler until blackened all over. Place in bowl and cover with plastic wrap and let steam 15 minutes. Peel carefully, leaving stem intact and not ripping chiles. Using small knife cut slit down one side of each chile and take out seeds.

Toast cumin in small skillet over med-hi until dark and fragrant, 1-2 minutes. Set aside.

Line baking sheet with foil. Cook potatoes in large pot of boiling salted water until tender, about 7 minutes. Drain. Transfer to medium bowl and let cool. Add cumin, oregano/marjoram, cheese and stir. Season w/ salt and pepper. Carefully fill chiles with mixture. After filling, squeeze gently to compress chiles slightly and place on baking sheet.

Combine broth, juice, 2 t chile powder, and next 4 ingredients in small saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, ~9-10 minutes. (I took the cinnamon stick out halfway through). Strain and sit aside.

Mix 3 t chile powder and 1 T coarse salt in bowl. Rub over pork chops on both sides and let stand at room temp up to 2 hours.

Prepare grill to medium. Brush chops with oil and place on one side of grill. Transfer chiles (on foil) to the other side. Grill chops ~4 minutes on each side and grill chiles until cheese is melty and bubbly and looking delicious, about 15 minutes. Let pork sit 10 minutes.

If sauce is cooled, rewarm. Drizzle over chops and chiles. Sprinkle with oregano and serve.

*if preparing for dairy/soy free needs, can use a pre-shredded rice cheese as needed. I used enough for 1 poblano and the other 3/4 cheddar
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