Prep 10 mins
Cook 35 mins
I found this recipe on the cooking*com website, but it originates from the McCormick spice company. It was created by Chef Robert Del Grande of Café Annie in Houston, Texas. The warmth of the smoky chipotle chile pepper blends perfectly with the cool cream to create a wonderful main dish. I hope you enjoy it as much as we did.
- 2 tablespoons olive oil, divided
- 4 pork rib chops, 1/2-inch thick
- 1 large onion, cut into wedges (yellow or sweet onion are best)
- 1 teaspoon smoky chili powder (try McCormick Chipotle Chile Pepper)
- 1⁄2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons fresh cilantro, minced
- Preheat oven to 350°F.
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Lightly brown pork chops on each side. Transfer chops to a roasting pan or casserole dish just large enough to hold chops in a single layer.
- Add remaining 1 tablespoon olive oil in the same skillet. Add onions, chipotle chile pepper and 1/4 teaspoon salt. Sauté until onions are lightly cooked.
- Distribute onions evenly over the pork chops. Set skillet aside for the sauce. Bake pork chops at 350° for 20 minutes (or to an internal temperature of 160°F).
- While pork chops are baking, add cream to the skillet and slowly bring to a boil while scraping the pan to release the caramelized pan juices. Add the remaining 1/4 teaspoon salt and cilantro. When cream comes to a boil, immediately reduce the heat to as low as possible and keep warm.
- Remove pork chops from the oven. Pour the warm cream sauce over pork. Serve immediately while still piping hot.