1 packet of Savory Choice Chicken Broth Concentrate
6tsp of cherry jam
6tsp of ancho chili powder
5tsp of white wine vinegar
1/4c water
1Tb butter
Optional- 2-3 slices of thick cut bacon
Instructions
Preheat oven to 425 degrees. In a large baking
sheet, toss potatoes and carrots in oil and TJ's
seasoning on opposite sides of baking sheet. Add
bacon. Roast for 25 min. In a bowl, toss broccoli
with oil and TJ's seasoning. Set aside.
Pat pork chop dry with paper towel. Season with
salt and pepper.
Heat a drizzle of oil in a large skillet over
medium (thick cut) to medium high heat (regular
cut). Add pork chops and brown for 4-5 min on
both sides or until cooked. Set aside.
Stir root vegetables and bacon in the oven.
Push aside carrots and add broccoli. Cook for
another 10 min.
Add a little more oil in the same pan over medium
high heat. Add garlic until fragrant. Add stock
concentrate, jam, ancho powder, vinegar and 1/4c
water. Stir frequently until thickened, 4-5
minutes. Turn off heat. Stir in butter until
melted.
Return pork chops to pan and coat in cherry
sauce.
Plate potatoes, carrots and broccoli on plate.
Top with pork chops and then drizzle glaze on top
of everything. Break bacon in half and top bacon
on pork chop.
Originally Submitted
3/2/2019
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