Recipe by Julesong
I use ancho chile powder a lot – it adds a nice, smoky flavor to dishes. This recipe adapted from Cooking Light turns ordinary pork chops into a Mexican-inspired meal.
Top Review by Southern Lady
Oh my, this dish was so nice. I cooked vegies until the onions started to carmelize, the pork gave off a wonderfully smoke grilled flavor and the touch of lime juice at the end completed the dish. I used 6 chops and had plenty of rub and vegies. Served with Ginger Carrots (#79039). Julesong, thank you, thank you!
- 2 teaspoons dried ancho chile powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon garlic granules or 1⁄4 teaspoon garlic powder
- 1 teaspoon salt, divided
- 4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
- 2 teaspoons olive oil, divided
- 1 teaspoon butter
- 3 cups sliced onions
- 1 1⁄2 cups red bell peppers, in 1/4-inch strips
- 1 1⁄2 cups green bell peppers, in 1/4-inch strips (you can substitute orange or yellow bell pepper if you donÂ’t like the green)
- 1 teaspoon dry sherry (or Mexican beer, if you prefer)
- 2 garlic cloves, minced
- 2 tablespoons lime juice
- fresh ground black pepper, to taste
Directions See How It's Made
- In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt.
- Rub the spice mixture onto both sides of the pork chops.
- Over medium-high temperature in a large nonstick skillet, heat 1 teaspoon oil, then brown the pork chops, 4 minutes per side or until done (depending on the thickness of the chops); remove meat from pan and set aside, keeping warm.
- Add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together, then add the onion, bell peppers, sherry, and remaining 1/2 teaspoon salt, and sauté for 4 minutes or until cooked to desired texture.
- Add the minced garlic cloves and sauté 1 additional minute, then remove from heat and stir in the lime juice; season to taste with freshly ground pepper.
- Serve browned pork chops and sautéed peppers together – they go well with rice and beans.