Name: Pork Chops with Chiles Rellenos and Ancho Sauce
Yield: Makes 4 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

Pork Chops with Chiles Rellenos and Ancho SauceAndrea Chu

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

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