Both recipes here are really fantastic however I wasn't fond of serving them together. The rellenos really overpowered the subtle flavors of the ancho sauce. I would also suggest serving the ancho sauce with seared pork tenderloin, thinly sliced, rather than the 1 " thick pork chops. Again this fantastic little sauce was taken over by the giant grilled chops. As for the rellenos? I wouldn't change a thing. They're not battered and fried like traditional rellenos are, they're vegetarian and the flavor combo is dynamite! I would just make those with some plain rice on the side and call that dinner. You WILL want to lick the ancho sauce right off your plate, it's that good and again some rice with the pork tenderloin would make for an easy weeknight meal. Enjoy!
Recipe: Pork Chops, Chiles Rellenos and Ancho Sauce
Bon Appétit August 2009
Yield: Makes 4 servings
6 large fresh poblano chiles,* stemmed
1 teaspoon cumin seeds
12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
1 tablespoon chopped fresh oregano plus oregano leaves for garnish
1 cup low-salt chicken broth
1/2 cup orange juice
5 teaspoons ancho chile powder,** divided
1 tablespoon honey
1 tablespoon Italian double-concentrated tomato paste***
(I couldn't find this so I just used regular tomato paste, adding a little more than what's called for).
1 cinnamon stick
1 garlic clove, pressed
1 tablespoon coarse kosher salt
6 1-inch-thick pork loin chops on bone, frenched
Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.
Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD: Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.
Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.
* Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
** Available in the spice section of many supermarkets and at Latin markets.
*** Available in tubes at some supermarkets and at Italian markets.