A delightful pork chop recipe featuring a tangy orange and chile glaze, perfect for a flavorful dinner.
Toast the ancho chiles in a hot skillet until aromatic.
Toasting the chiles enhances their flavor profile, making the dish more aromatic.
Soak the toasted chiles in hot water until softened.
Soaking the chiles softens them, making them easier to blend into a smooth paste.
Blend the soaked chiles with garlic, salt, pepper, brown sugar, orange zest, orange juice, and chicken broth until smooth.
Blending the ingredients thoroughly ensures a smooth and well-integrated marinade.
Marinate the pork chops in the prepared mixture in the refrigerator for at least 8 hours.
Marinating overnight allows the flavors to deeply penetrate the meat.
Sear the marinated pork chops in a hot skillet until browned on both sides.
Searing locks in the juices and creates a flavorful crust on the pork chops.
Simmer the remaining marinade in the skillet until slightly thickened.
Reducing the marinade intensifies its flavors, making it a perfect glaze for the pork chops.
Serve the pork chops drizzled with the chile glaze and garnish with fresh orange slices.
Adding fresh orange slices enhances the presentation and adds a burst of freshness to the dish.
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