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.