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Pork Chops with Chiles Rellenos and Ancho Sauce
Ingredients
  • 6 large fresh poblano chiles,* stemmed
  • 1 teaspoon cumin seeds
  • 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into ⅓-inch cubes (about 2 ½ cups)
  • 1 ¼ 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
  • ½ 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
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