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
How to Make It
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.
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This was simple and really, really delicious. Made my own ancho chili powder for a fraction of the cost of a bottle simply by grinding a dried ancho (buy in big bags in Mexican food section) with cumin and corriander seeds and a dash of garlic salt and I used a bit more than the recipe suggests because we like stronger flavors. Put the peppers & onions in with the pork after I turned the chops, saving a pan and melding flavors. Used juice of a whole lime drizzled over all. Served with corn on the cob and some sliced jicama. Using calorie king, I do come up with 308 per serving though, and the extra lime juice doesn't add that much! So I wonder if the calorie count given in the mag/website is too low?
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