Karen's Version of Mexican Porkchops

By DomesticMuse

Ingredients

• For spice rub:
• 2-3 T extra-virgin olive oil
• 4 loin pork chops
• kosher salt
• freshly ground black pepper
• cumin
• chipotle chile powder
• 4 cloves crushed garlic
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1/2 t. cumin
• 1 1/2 t. ancho chile powder
• 1 1/2 t. chili powder
• salt to taste
• 1/2 t. freshly ground black pepper
• 1 can Mexican stewed tomatoes
• 1 c. shredded 4-cheese Mexican blend

Details

Adapted from domestickmuse.blogspot.com

Preparation

Step 1

1. Wash the porkchops and pat dry with paper towels. Season on both sides. with salt and pepper, then rub on both sides with some cumin, chipotle chile powder, and the 4 cloves crushed garlic.
2. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops and brown on both sides, 5 minutes per side, over medium heat. Transfer to a plate.
3. Add the onion to the skillet and saute in the pork drippings about 5 minutes, until translucent and tender, Add the green peppers and saute for another 3-4 minutes. Add the minced garlic and saute 2 minutes. Season with the black pepper, ancho chile powder, chili powder, and cumin.
4. Add the tomatoes and 1/2 can water. Cover and simmer for 10 minutes to blend the flavors.
5. Add the porkchops back to the pan. Simmer, partially covered, for 15 minutes.
6. Uncover and sprinkle with the cheese. Simmer, covered, 5 to
10 more minutes or until the cheese melts.