Chili-Rubbed Pork Chops

Chili-Rubbed Pork Chops
Chili-Rubbed Pork Chops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

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