Ingredients
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2 teaspoons dried ancho chile powder
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1 teaspoon ground cumin
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1/4 teaspoon garlic granules or 1/4 teaspoon garlic powder
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1 teaspoon salt, divided
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4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
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2 teaspoons olive oil, divided
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1 teaspoon butter
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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)
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1 teaspoon dry sherry (or Mexican beer, if you prefer)
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2 garlic cloves, minced
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2 tablespoons lime juice
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fresh ground black pepper, to taste
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3 cups sliced onions
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1 1/2 cups red bell peppers, in 1/4-inch strips
Instructions
- 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.