Pork Chops in Chile Almond Cream Sauce

http://mobile.eatingwell.com/recipes/green_chile_chicken.html

Ingredients

* 2 cups unsweetened almond milk
* 1/2 cup reduced-sodium chicken broth
* 3/4 cup chopped seeded fresh New Mexican green chiles (I used canned)
* 3 scallions, sliced, white and green parts separated
* 3 tablespoons slivered almonds, toasted
* 1 clove garlic, thinly sliced
* 3/4 teaspoon salt, divided
* 4 pork chops
* 1 tablespoon canola oil
* 1 tablespoon sesame seeds, toasted

* To toast slivered almonds and sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Preparation

1. Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree in a blender until smooth (use caution when blending hot liquids). (Can prepare ahead and refrigerate)
2. Sprinkle pork chops with the remaining 1/2 teaspoon salt. Cook on George Foreman.
3. Add pork chops back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until the sauce is heated through, 4 to 7 minutes. Remove from the heat and transfer the chicken to a serving platter pour the sauce over the pork chops. Sprinkle with the reserved scallion greens and toasted sesame seeds.