Pork Chops with Ancho Chile Rub and Raspberry Glaze

2 tsp. ancho chile powder
1/2 tsp. salt
1/4 tsp. dried thyme
4 (6oz. each) bone-in center-cut pork chops
1/4 cup beef broth
2 tbsp. seedless raspberry preserves

Combine first 3 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 minutes on each side
or until desired degree of doneness. Remove from pan, and keep warm.

Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned
bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or
until slightly thick, stirring constantly with a whisk. Brush pork with glaze.

4 servings