Raspberry Ancho Pork Chops w/ Raspberry Caramelized Onions

Ingredients For Pork Chops:
· Ancho Chile Powder (amount depends on your taste. I use at least 2-3 tablespoons)
· Cayenne Pepper (optional, to your taste)
· Olive Oil (I use a chili infused olive oil))
· Fresh Thyme Leaves (approx 1 tablespoon)
· 4 Pork Chops
· 1/4 cup Beef Broth (veal stock would be even better)
· 2 tablespoons Raspberry Preserves (I found a hot pepper raspberry preserves)
· 2 cloves minced Garlic
· Kosher Salt/Freshly Ground Black Pepper

Ingredients For Raspberry Onions:
· 2-3 tablespoons Olive Oil
· 2 large Onions, thinly sliced
· 1/4 cup Raspberry Preserves mixed with Red Pepper Flakes (I found a hot pepper raspberry preserves)
· 1 tablespoon fresh Thyme Leaves
· 1/2 teaspoon Kosher Salt
· Freshly ground Black Pepper
· 2 tablespoons Balsamic Vinegar
· 1/2-1 tablespoon Sugar (depending on taste)

**As you can see, this recipe has some heat. You can omit or lessen the spices to your own taste.

Directions:

1. Combine the ancho chili pepper, cayenne, fresh thyme, salt, pepper, and chili/olive oil in a bowl. Use just enough olive oil to nicely coat your pork chops.
2. Rub the mixture all over your pork chops. Add more spices/oil as needed. Place the coated pork chops in a container and marinate for 4-24 hours.
3. For the onions, place a large pot over medium high heat. Add the olive oil and then the onions.
4. Stir and cook until starting to sizzle.
5. Add the remaining ingredients, and reduce the heat to low.
6. Cover the pot and cook over low heat for at least an hour (or up to 2 hours). Stir occasionally to scrape up any brown bits. The onions should be soft and have a deep color.
7. Towards the end of cooking time, taste the onions for seasonings and add additional salt/sugar as needed.
8. When the onions are almost done, remove the pork chops from the refrigerator. Heat a skillet over medium high heat. Coat the pan with olive oil.
9. Add the pork chops to the skillet, and sear for a few minutes on each side until a nice caramelization is achieved.
10. Transfer the pork chops to an oven safe dish and place in a 35o degrees oven and cook until desired degree of doneness. I always cook my pork chops to medium...any longer and you might have a tough/dry chop.
11. Meanwhile, in the same skillet that the pork chops were seared on, add the broth and minced garlic to the pan on medium heat. Cook for 30 seconds, scraping up any brown bits in the pan with a wooden spoon.
12. Increase the heat to medium-high, and add the raspberry preserves to the pan. Cook until slightly thick, stirring occasionally with a whisk.
13. To Serve: Brush your cooked pork chops with the glaze, and spoon the caramelized over the top. Garnish as desired, and serve.

**I like to serve this alongside roasted garlic, gruyere mashed potatoes (as pictured) or even mashed cauliflower.