Rather than searing the chops in oil, extra-virgin olive oil is drizzled over the cooked chops just before serving for a boost of flavor. Though not ideal as a cooking fat due to its low smoke point, extra-virgin olive oil has a richer, more complex character than refined varieties. Serve this dish with steamed green beans.
2 teaspoons 25%-less-sodium Montreal steak seasoning (such as McCormick Grill Mates)
Olive oil-flavored cooking spray
1 cup bottled roasted red bell peppers, drained
1 chipotle chile, canned in adobo sauce
2 tablespoons water
1/2 teaspoon ground cumin
2 teaspoons extra-virgin olive oil
How to Make It
Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes.
While pork cooks, place bell peppers and next 3 ingredients in a blender; process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
Add bell pepper mixture to pan; return pan to medium heat. Cook 1 to 2 minutes, stirring often. Spoon 2 tablespoons sauce onto each of 4 serving plates. Top each with a pork chop; drizzle with 1/2 teaspoon oil.
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