Sweet and Spicy 5-Ingredient Chili Grilled Pork Chops

Step 1: Pork ... Mix the ancho chili powder, thyme, salt, and pepper to a small bowl. Season both sides of the chops; and marinate all day in the refrigerator. I usually put them in a ziploc bag (easy clean up); but, you can use a small pan; covered well with plastic wrap.

Step 2: Once the pork has marinated, remove to the counter, and set on a plate to rest and take the chill off. Let them air dry a good 30 minutes before cooking.

Step 3: Sauce ... Add the broth and preserves to a small pot, and bring to medium heat; then reduce to low heat, so it can simmer. Cook approximately 7-9 minutes until it begins to thicken. Then, turn off the heat and cover. It's done.

Step 4: Grilling ... As mentioned, I like these best cooked on an outdoor grill; however, a grill pan or heavy cast iron skillet will work just fine. Make sure you cook them on medium high to high heat to start. and get a good sear. Once the first side has a good char (3-4 minutes); flip, and spoon some of the sauce on the chop. Cook another 3-4 minutes until the bottom gets a nice sear; then, flip again. Spoon more sauce over the top. Cook just a minute until the sauce heats up; flip, sauce, and it is done. Make sure the internal temperature is 145 degrees; then, transfer to a plate and spoon any extra sauce over the top. Cover with foil, and rest 5 minutes. If you aren't sure about the internal temperature, you can use a meat thermometer. I like a lightly pink center.

Step 5: Serve and ENJOY! ... They are simple and delicious. Perfect to serve with rice pilaf, and your favorite vegetable. Quick and easy too.