Ancho Pork Chops and Peppers |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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