Brush pork chops with a sweet-and-spicy tomato glaze and broil.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 1/2 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon finely chopped chipotles in adobo
- 1 teaspoon chili powder
- One 15-ounce can tomato sauce
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- Four 3/4-inch-thick bone-in pork rib chops (about 1 1/2 pounds total)
- Potato salad or mashed potatoes and wilted spinach, for serving
Instructions
- Bring the chicken broth, vinegar, maple syrup, chipotles in adobo, chili powder, tomato sauce, garlic, a generous pinch of salt and a few grinds of pepper to a simmer in a medium saucepan over medium heat. Reduce heat to medium-low and gently simmer until thick, stirring occasionally, about 25 minutes. Reserve 1/2 cup of the sauce for serving.
- While the sauce simmers, adjust an oven rack about 4-inches below the heat source and preheat the broiler to high.
- Put a broiler pan or foil-lined baking sheet under the broiler to preheat for 5 minutes. Sprinkle the pork chops with salt and pepper, put on the preheated pan and brush with the some of the sauce. Broil the chops, brushing with more sauce, 2 to 3 more times, until cooked through and slightly charred, about 8 minutes (do not flip). Serve the pork chops with potato salad or mashed potatoes, wilted spinach and the extra sauce on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 447 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 44 g |
| Cholesterol | 159 mg |
| Sodium | 904 mg |