Chili-Rubbed Pork Chops
New Mexico chili powder, cumin, cloves and oregano add spice to these boneless pork chops, while grilled onions add smoky sweetness. Fry them in about eight minutes, then serve with your favorite style of Mexican rice.
Serving size: 4
Calories per serving: 441
2 large onions
1/3 cup new mexico chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
vegetable oil, for brushing
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.
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