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 (about 6 ounces) quartered pitted dried plums
1/2 teaspoon each salt and pepper

Pork Chops:
1 tablespoon vegetable oil
4 boneless pork loin chops, cut 1 inch thick
Salt and pepper

For Ancho Chili-Plum Sauce:
In large skillet, cook and stir chilies over medium-high heat 4 to 5 minutes or until fragrant and toasted. Add water and garlic; bring to a boil. Cook 45 to 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 to 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 to 12 minutes for medium doneness.

Reserve remaining sauce for later use; store, covered, in refrigerator for up to 1 week.