Chili-Rubbed Pork Chops
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 Food Network Magazine
Chili-Rubbed Free Range Chicken with Guacamole and Pico De Gallo, Smothered Black Beans and Tortilla Threads
Recipe courtesy of Emeril Lagasse