Mexican Pork Chops with orange and cinnamon ancho chile sauce. Chops are drenched in a “just right” spicy ancho chili sauce. A beautiful Southwestern sauce with sweet and earthy flavors.
This is such an easy recipe for a Mexican themed weeknight dinner.
A beautiful Southwestern red sauce that comes together in a jiff over a juicy pork chop. A great little “big” Mexican Pork Chops dinner.
What is Ancho Chile Powder?
Ancho chile powder is made from the sweetest dried chile, the Poblano Chile Pepper. Ancho chile powder has a moderately spice and is rich in flavor.
Ancho Chile Powder is commonly used in Mexican and Southwestern cuisines. Poblano peppers are harvested before ripened and are a popular pepper used in making Chiles Rellenos.
But when left on the plant to ripen not only does its color change to red, but also its name changes from Poblano to Ancho. When ripe, the pepper develops additional sweetness, which balances out its mild heat.
The peppers are dried and then ground for Ancho Chile Powder.
And, a powder that I reach for frequently to season meats or make sauces.
Pure ancho chile powder is a dried ground pepper and should not to be confused with chili powder (with an I) , which is a blend of ground chilies and other spices.
Ancho Chile Sauce for Easy Seared Pork Chops
This Ancho Chile Sauce is a simple and beautiful compliment to turn pan seared pork chops into Mexican Pork Chops. The sauce is quickly prepared stove top and includes orange juice, chicken broth, cinnamon and honey.
Who can resist that lineup of flavors?
I have cooked up my fair share of dry chewy pork chops in my lifetime. Frustrating. I finally have made the executive decision that a thin Center Cut Rib Chop has been my “pork chops for dummies” savior.
About two minutes per side on the grill or in a hot pan on the stove top and voila….a thin piece of meat full of juicy flavor.
For a side dish, I chose a poblano pepper that had been roasted over my gas stove top and stuffed with spicy mashed potatoes. Bob went bonkers over this potato side dish and it was a natural combination of yumminess for the pork chop. It will make a frequent appearance at our dinner table as a side dish for any Southwestern entree.
Recipe for Mexican Pork Chops with Orange Cinnamon Ancho Chile Sauce
I hope you give this Mexican Pork Chops dinner recipe a try. And if you do, please come back and give it a star rating. And please leave a comment about your experience with the recipe. I love hearing from my readers.
And if you have a favorite recipe for Mexican Pork Chops, please let me know, I’d love to give it a try.
More Mexican Pork Recipes
- Pork Green Chile Stew
- Achiote Shredded Pork Tacos
- Beer Braised Pulled Pork Enchiladas
- Cafe Rio Sweet Pork Tostada
- Hatch Green Chili Colorado Style
- Orange Spiced Pork Tacos
- Mexican Pork
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
Mexican Pork chops with orange and cinnamon ancho chile sauce. Chops are drenched in a “just right” spicy ancho chili sauce. A beautiful Southwestern sauce with sweet and earthy flavors.
- 1/2 cup of orange juice
- 1 cup chicken broth
- 5 teaspoons Ancho Chile Powder good quality from a reputable spice shop
- 1/4 teaspoon cinnamon
- 1 drizzle honey about a teaspoon
- 4 Thin pork chops center cut rib chops, pan fried
In a saucepan add the orange juice, chicken broth, ancho chile powder, cinnamon and a drizzle of honey.
Simmer for about 15 minutes or until the sauce is thickened and cooked down a bit to intensify flavor.
In the meantime, pan fry or grill pork chops. Spoon sauce over the pork chops and serve immediately.
This sauce also works great over baked or grilled salmon
Looking for more Pork Recipes with Southwestern Sauces? Take a look at:
Grilled Pork Tenderloin with Southwestern Zinfandel Glaze
Mexican Pork Chops with Orange and Cinnamon Ancho Chile Sauce … It’s what’s for Dinner
girlichef says
September 2, 2010 at 1:30 amYum, yum, and more YUM! I love anchos…this sounds amazing. And yeah…I love the idea of using taters & cheese as the relleno stuffing…so simple it’s genius! And, um, what did u do…that comment-thingy I just raved about from the reader is no longer there 🙁 …it’s like the Twilight zone 😉
leaannbrown says
September 2, 2010 at 12:09 pmIt is the twilight zone. I didn’t change a thing. 🙂
Zia Liz says
September 2, 2010 at 12:57 amThat sauce looks absolutely wonderful… and so easy too! I don’t have a menu planned for next week, but this is SO going to be a part of it!
Steph@PlainChicken says
September 2, 2010 at 1:09 amI am going to try this ancho chili sauce! I just bought some ancho chili powder at Whole Foods. Everything sounds great!
leaannbrown says
September 2, 2010 at 10:39 pmStephanie, I really liked how it turned out. The orange juice and honey add a nice sweetness. I probably used about a T. of honey.
Vickie says
September 2, 2010 at 12:46 pmLove the ancho chili sauce recipe – a sweet sauce over grilled meat is such a great combo. I grew Anaheim peppers this year for rellanos, and I’m going to have try this version. I never would have thought of stuffing them with potato and cheese – what a great idea. Your photos are primo – the finished plates are beautiful and made me hungry to try everything!
leaannbrown says
September 2, 2010 at 10:41 pmI like anaheims and also Hatch chilis for Rellanos…but I’m so partial to pablanos. I like the flavor and they’re much easier to stuff. Thanks for the compliments on my photos Vickie.
mick says
September 2, 2010 at 1:21 pmmmmmm, chiles! I’m drooling here!
Larry says
September 2, 2010 at 1:28 pmWhat great meals. I like the creativity with the stuffed pepper and the sauce will be made here soon. Growing up, we rarely if ever had sauced meat, except for pan gravy and it’s hard for me to remember to consider them, especially for grilled meats. Thanks for the reminder.
leaannbrown says
September 2, 2010 at 10:43 pmI agree Larry. I grew up in a home of non-sauced meats. Maybe some beef gravy slathered over Sunday pot roast was the closest we came.
dan says
September 2, 2010 at 3:32 pmoh, man. would it be o.k. to just have that ancho sauce as soup?
leaannbrown says
September 2, 2010 at 10:44 pmhmmmmm, I think you just gave me an idea for a nice base for some shredded pork soup. Afterall, there was a chill in the air this morning. 🙂
Barbara | VinoLuciStyle says
September 2, 2010 at 3:57 pmI’ve long considered myself primarily a fan of Italian cuisine and love anything with pasta, a sauce and a sprinkle of cheese. But I have to say…I’ve been wondering lately if I shouldn’t change Vino Luci to El Vino La Luz!
I just melt at the word ancho and for someone who still professes a profound dislike for green peppers, the mention of poblano, serrano and jalapeno have me salivating!
If you haven’t yet, you need to add my cilantro rice dish to your repertoire, I know you will LOVE it.
Yum for all the above (although I’m with you on corn).
Joanne says
September 2, 2010 at 11:22 amThat relleno sounds awesome! I’m totally having a why didn’t I think of that moment as well.
Mmm smoky ancho chile. Makes everything better.
My Kitchen in the Rockies says
September 2, 2010 at 12:57 pmI will have to take the recipe for the sauce with me. Sounds very yummy.Pork Chops and lots of salmon in the freezer.
Hope you like your new work!
Roti n Rice says
September 2, 2010 at 8:32 pmThat’s a great meal. I really like the relleno and ancho chili sauce. I am sure the sauce will be good on chicken too.
leaannbrown says
September 2, 2010 at 10:44 pmTotally agree Biren. Would be great on Chicken.
lesliewienswineryadventures says
September 3, 2010 at 1:12 amThis sauce is inspired!!! I’ll be making it next week to slather over pork loin. Yum!
Barbara says
September 3, 2010 at 1:13 pmI’m going to try that coconut milk soaking with my corn, Lea Ann.
And after looking at that plate of goodies, I am wondering why I don’t cook pork more often!
Karen says
September 6, 2010 at 7:16 pmYou’re right – the potatoes in the chile is ridiculously simple and why didn’t I think of that?? LOL Sounds like a great meal all around. Could you taste the coconut on the corn? It doesn’t seem to me that the corn would absorb it. I have coconut milk in the pantry and corn that needs to be grilled tonight… think I’ll give it a try!
Michael Beyer says
September 6, 2010 at 9:10 pmWow–Ancho chili sauce sounds so good!