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Ancho-Rubbed Pork Chop

Ancho-Rubbed Pork Chop with Tomato Compote and Roasted Potatoes

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Crispy roasted potatoes join roasted bell pepper and onion as the base for these ancho chile–seared pork chops. The final flourish: a warm, tangy-sweet compote made by simmering whole grape tomatoes in the pork's flavorful, spiced, rich pan drippings, then blending in honey and white wine vinegar.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Shanna

By Chef Shanna

  • Calories 490
  • Protein 36g
  • Total Carb 51g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • red bell pepper
    • 1
    • red bell pepper
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • cilantro
    • 1/8 ounce
    • cilantro
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • ancho chile powder
    • 2 teaspoons
    • ancho chile powder
  • boneless pork chops
    • 2
    • boneless pork chops
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar
  • honey
    • 1/2 ounce
    • honey

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Pat tomatoes dry with paper towel. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Cut potatoes into ½-inch pieces. Roughly chop cilantro leaves and stems. Peel onion, halve, and thinly slice. Mince garlic.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss bell pepper, potatoes, onion, and garlic with 2 tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until beginning to brown and soften, 15-18 minutes.

  3. Rub pork chops

    Rub pork chops

    In a large shallow bowl, combine ancho chile powder and ½ teaspoon salt. Pat pork chops dry with paper towel and add to bowl, turning to coat and rubbing in seasoning.

  4. Cook pork and tomatoes

    Cook pork and tomatoes

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned on bottom, 3-5 minutes. Flip pork, then add whole tomatoes to pan. Continue searing until pork is browned all over and cooked through, 3-5 minutes more. Remove pan from heat. Transfer pork to a plate, leaving tomatoes in pan for the next step. Cover pork loosely with foil.

  5. Cook tomato compote

    Cook tomato compote

    While vegetables roast, return pan with tomatoes to medium-high heat. Add white wine vinegar, honey, and 2 tablespoons water. Cook, pressing tomatoes to release their juices and scraping up browned bits from bottom of pan, until liquid is mostly evaporated, 2-3 minutes. Remove pan from heat. Season compote with ¼ teaspoon salt and black pepper as desired.

  6. Plate pork chops

    Plate pork chops

    Divide roasted vegetables between serving plates. Cut ancho-rubbed pork chops into ¼-inch slices, and plate atop vegetables. Spoon over tomato compote and garnish with cilantro. Dig in!

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