The ancho chile powder transforms ordinary pork chops into a Mexican-inspired meal.
Ingredients
2 teaspoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon salt, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1 teaspoon olive oil
3 cups vertically sliced onion
1 1/2 cups red bell pepper, cut into 1/4-inch strips
1 1/2 cups green bell pepper, cut into 1/4-inch strips
2 garlic cloves, minced
2 tablespoons fresh lime juice
Preparation
Combine chile powder, cumin, and 1/2 teaspoon salt in a small bowl. Sprinkle both sides of pork with chile mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Remove from pan; keep warm.
Heat oil in pan over medium-high heat. Add onion, peppers, and 1/2 teaspoon salt; sauté 4 minutes. Add garlic; sauté 1 minute. Remove from heat. Stir in juice.
Yield
4 servings (serving size: 1 pork chop and about 3/4 cup pepper mixture)
Nutritional Information
CALORIES 248(32% from fat); FAT 8.9g (sat 2.8g,mono 4.1g,poly 0.8g); PROTEIN 27.7g; CHOLESTEROL 73mg; CALCIUM 57mg; SODIUM 675mg; FIBER 3.3g; IRON 1.9mg; CARBOHYDRATE 14.1g
