Pork Chops with Chiles Rellenos and Ancho Sauce

Name: Pork Chops with Chiles Rellenos and Ancho Sauce
Yield: 6 Servings
Ingredients: 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*; 1 cinnamon stick; 1 garlic clove, pressed; 1 tablespoon coarse kosher salt; 6 1-inch-thick pork loin chops on bone, frenched; Olive oil

By Jeanne Thiel KelleyPhotographer Andrea Chu

July 31, 2009

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