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 donA’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:
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 saute for 4 minutes or until cooked to desired texture.
Add the minced garlic cloves and saute 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 sauteed peppers together – they go well with rice and beans.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.