Chili-Rubbed Pork Chops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 424 calorie
- Total Fat
- 19.5 grams
- Saturated Fat
- 5.5 grams
- Cholesterol
- 145 milligrams
- Sodium
- 1015 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 5 grams
- Protein
- 49 grams
- Sugar
- 4 grams
- Total: 30 min
- Prep: 26 min
- Cook: 4 min
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.