Seared Pork Chops with Spicy Roasted Pepper Sauce
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.
Prep: 2 minutes; Cook: 10 minutes
More From Oxmoor House
- Calories: 194
- Calories from fat: 41%
- Fat: 9g
- Saturated fat: 2.7g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 0.7g
- Protein: 23.9g
- Carbohydrate: 1.7g
- Fiber: 0.3g
- Cholesterol: 65mg
- Iron: 0.8mg
- Sodium: 443mg
- Calcium: 27mg
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 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
- 1. 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.
- 2. 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.
- 3. 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note