Ancho Pork and Peppers

Ancho Pork and Peppers Recipe
Photo: Karry Hosford
The ancho chile powder transforms ordinary pork chops into a Mexican-inspired meal.


4 servings (serving size: 1 pork chop and about 3/4 cup pepper mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Melanie Barnard,

Cooking Light

March 2002
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