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Ancho Pork and Peppers

Photo: Karry Hosford
Yield 4 servings (serving size: 1 pork chop and about 3/4 cup pepper mixture)
The ancho chile powder transforms ordinary pork chops into a Mexican-inspired meal.

Ingredients

  • 2 teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, divided
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • Cooking spray
  • 1 teaspoon olive oil
  • 3 cups vertically sliced onion
  • 1 1/2 cups red bell pepper, cut into 1/4-inch strips
  • 1 1/2 cups green bell pepper, cut into 1/4-inch strips
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lime juice

Nutrition Information

  • calories 248
  • caloriesfromfat 32 %
  • fat 8.9 g
  • satfat 2.8 g
  • monofat 4.1 g
  • polyfat 0.8 g
  • protein 27.7 g
  • carbohydrate 14.1 g
  • fiber 3.3 g
  • cholesterol 73 mg
  • iron 1.9 mg
  • sodium 675 mg
  • calcium 57 mg

How to Make It

  1. Combine chile powder, cumin, and 1/2 teaspoon salt in a small bowl. Sprinkle both sides of pork with chile mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Remove from pan; keep warm.

  2. Heat oil in pan over medium-high heat. Add onion, peppers, and 1/2 teaspoon salt; sauté 4 minutes. Add garlic; sauté 1 minute. Remove from heat. Stir in juice.