Ancho Pork Chops and Peppers

READY IN: 20mins
Bergy
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!

Ingredients Nutrition

Directions

  1. In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt.
  2. Rub the spice mixture onto both sides of the pork chops.
  3. 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.
  4. 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.
  5. 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.
  6. Serve browned pork chops and sautéed peppers together – they go well with rice and beans.

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