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Photo: Karry Hosford Photo by: Photo: Karry Hosford

Ancho Pork and Peppers

The ancho chile powder transforms ordinary pork chops into a Mexican-inspired meal.

Cooking Light MARCH 2002

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 32%
  • Fat: 8.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 27.7g
  • Carbohydrate: 14.1g
  • Fiber: 3.3g
  • Cholesterol: 73mg
  • Iron: 1.9mg
  • Sodium: 675mg
  • Calcium: 57mg

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Ancho Pork and Peppers Recipe