Directions:
- Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
- Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
- Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 430.64 Kcal (1803 kJ) | ||
| Calories from fat | 177.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.69g | 30% | |
|---|---|---|---|
| Cholesterol | 120.18mg | 40% | |
| Sodium | 3074.63mg | 128% | |
| Potassium | 1000.98mg | 21% | |
| Total Carbs | 17.26g | 6% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 5.31g | 21% | |
| Protein | 43.09g | 86% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.3mg | 24% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 137.06 Kcal (574 kJ) | ||
| Calories from fat | 56.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 30% | |
|---|---|---|---|
| Cholesterol | 38.25mg | 40% | |
| Sodium | 978.59mg | 128% | |
| Potassium | 318.59mg | 21% | |
| Total Carbs | 5.49g | 6% | |
| Sugars | 1.2g | 15% | |
| Dietary Fiber | 1.69g | 21% | |
| Protein | 13.71g | 86% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 1.4mg | 24% | |
| Calcium | 23.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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