Chili-Rubbed Pork Chops
- 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)
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 courtesy of Food Network Magazine
Recipe courtesy of Rachael Ray