Zutaten für Ancho Pork Chops And Peppers
- 1 tablespoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon salt, divided
- 4 (5 ounce) boneless center cut pork chops
- 2 teaspoons olive oil, divided
- 1 tablespoon butter
- 1 large onion, sliced
- 1 large red bell pepper, cored, seeded and sliced
- 1 large green bell pepper, cored, seeded and sliced
- 2 tablespoons dry sherry
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- freshly ground black pepper, to taste
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Zubereitung von Ancho Pork Chops And Peppers
- In a small bowl, combine the ancho chili powder, cumin, granulated garlic, and ½ teaspoon of salt.
- Rub the spice mixture evenly onto both sides of the pork chops.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Brown the pork chops for 4 minutes per side, or until cooked through and the internal temperature reaches 145°F (63°C).
- Remove the pork chops from the skillet and set aside, keeping them warm.
- Add the remaining 1 teaspoon of oil and the butter to the skillet. Melt together over medium heat. Add the sliced onion and bell pepper, sherry, and remaining ½ teaspoon salt. Sauté for 4-5 minutes, or until the vegetables are tender-crisp.
- Stir in the minced garlic and sauté for 1 minute more.
- Remove from heat and stir in the lime juice.
- Season to taste with freshly ground black pepper.
- Serve the browned pork chops immediately alongside the sautéed peppers. Enjoy with rice and beans for a complete meal!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
36g
Fat
17g
Carbs
6g
