Chili-Rubbed Pork Chops

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  • Level: Easy
  • Total: 30 min
  • Prep: 26 min
  • Cook: 4 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
  3. 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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