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Volume III
May 31, 2013


Weekly Home / Recipe Center

Chili-Rubbed Pork Chops

Servings 4

Author: Tait Total Time: 30 min

Prep time:
Cook time:
Yield: 4 servings

Calories per serving: 442

Ingredients:
2 large onions
1/3 cup new mexico chili powder
kosher salt
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
spanish rice, for serving (optional)


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


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


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Source:
  • http://www.foodnetwork.com/recipes/food-network-kitchens/chili-rubbed-pork-chops-recipe/index.html

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