Pork Chops with Ancho Chile Rub & Raspberry Glaze

• 2 tsp ancho chile powder
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 4x6 oz bone-in center cut pork chops
• 1/4 c fat free beef broth
• 2 TB seedless raspberry preserves

1) Combine first three ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 min on each side or until desired degree of doneness. Remove from pan and keep warm.

2) Add broth to pan, and cook for 30 seconds, scraping browned bits off the bottom. Increase heat to medium-high. Add preserves to pan, cook 1 min or until thick, stirring constantly with a whisk. Brush pork with glaze.

Yield: 4 servings, 1 chop + 1.5 TB glaze

4 points each