A full service natural food store where since 1979, we care about you and your health...natuarlly. We offer vitamins, herbs, beauty items, teas, etc. Serving Geneva, Canadaigua, Auburn and more.
Healthy Recipes
Authored By:  Norman Van Aken; courtesy of the California Dried Plum Board
Serve with a chilled tomato and corn salad.
Diet Types: Dairy Free, Wheat Free
Ingredients:
  • Ancho Chili-Plum Sauce:
  • 4 dried ancho chilies, stems and seeds removed, coarsely chopped
  • 6 cups water
  • 12 cloves garlic, peeled
  • 1 1/4 cups apricot jam
  • 2 tablespoons sherry wine vinegar
  • 1 cup quartered pitted dried plums
  • Pork Chops:
  • 4 boneless pork loin chops, cut 1 inch thick
  • Salt and pepper
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon vegetable oil
  • Serves: 4
    Cooking Time: Over one hour
    Instructions:
    In large skillet, cook and stir chilies over medium-high heat 4-5 minutes or until fragrant and toasted. Add water and garlic; bring to a boil. Cook 45-55 minutes or until liquid is reduced to 1/4 cup. Transfer chili mixture to food processor. Add jam and vinegar; process until smooth. Stir in dried plums, salt and pepper; set aside. (Makes 2 1/2 cups) For Pork Chops: Heat oil in large skillet over medium-high heat until hot. Add pork chops; cook 4-5 minutes or until browned, turning once. Season with salt and pepper, as desired. Add 1 cup of the Ancho Chili- Plum Sauce and 1/2 cup water, stirring to blend. Cover; reduce heat to medium-low; simmer 10-12 minutes for medium doneness. Reserve remaining sauce for later use; store, covered, in refrigerator for up to 1 week.

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