Ancho Pork Chops and Peppers

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

ingredients

• 9.85 ml dried ancho chile powder
• 4.92 ml ground cumin
• 1.23 ml garlic granules or 1.23 ml garlic powder
• 4.92 ml salt, divided
• 4 (453.59 g) boneless center cut pork chops (about 1/2 inch thick)
• 9.85 ml olive oil, divided
• 4.92 ml butter
• 709.77 ml sliced onions
• 354.88 ml red bell peppers, in 1/4-inch strips
• 354.88 ml green bell peppers, in 1/4-inch strips (you can substitute orange or yellow bell pepper if you donÂ’t like the green)
• 4.92 ml dry sherry (or Mexican beer, if you prefer)
• 2 garlic cloves, minced
• 29.58 ml lime juice
• fresh ground black pepper, to taste

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.

Reviews

[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!

 

[Bergy]

Love this recipe - into my favorite cookbook it goes. I used boneless country ribs and they were perfect. I added the onions to the pork in the pan and browned them well then added the sherry, garlic, salt,peppers and only cooked them for about 3 minutes, Squeexed lime juice over all on the plate. A very nice way to cook chops thanks Julesong.