Ancho Pork Chops and Peppers

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: 20 mins
• Serves: 4

Ingredients

• 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

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.