Pork Chops with Chiles Rellenos and Ancho Sauce

Ingredients

• 5 teaspoons ancho chile powder divided
• 12 ounces baby dutch potatoes unpeeled cut into 1/3-inch cubes ( 2 1/2 cups)
• 1  cinnamon sticks 
• 1 tablespoon coarse kosher salt 
• 1 teaspoon cumin seeds 
• 1  garlic clove pressed
• 1 tablespoon honey 
• 1 cup low-salt chicken broth 
• 4 servings olive oil 
• 0.5 cup orange juice 
• 1 tablespoon oregano plus oregano leaves fresh chopped for garnish
• 6 large poblano chiles fresh stemmed
• 6  pork loin chops on bone 1-inch-thick
• 4 ounces coarsely sharp cheddar cheese white grated
• 1 tablespoon double-concentrated tomato paste italian

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• knife
• plastic wrap
• grill
• aluminum foil
• broiler

Directions

1. Char chiles over gas flame or in broiler until blackened all over.
2. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of eachchile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
3. Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes.
4. Drain.
5. Transfer potatoes to medium bowl; cool.
6. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly.
7. Place stuffed chiles on prepared sheet.
8. Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD: Chiles and sauce can be made 1 day ahead. Cover andchill separately.
9. Let chiles return to room temperature before continuing.
10. Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl.
11. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
12. Prepare barbecue (medium heat).
13. Brush pork with oil.
14. Place pork chops on 1 side of grill.
15. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
16. Rewarm sauce.
17. Place 1 pork chop and 1 chile on each plate.
18. Drizzle sauce over, sprinkle with oregano leaves, and serve.
19. * Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
20. ** Available in the spice section of many supermarkets and at Latin markets.
21. *** Available in tubes at some supermarkets and at Italian markets.