Chili-Rubbed Pork Chops

• servings: 4 servings
• active time: 26 minutes
• total time: 30 minutes

Ingredients

2 large onions

1/3 cup New Mexico chili powder

Kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

2 cloves garlic, smashed

8 thin-cut boneless pork chops (about 2 pounds total), trimmed

Vegetable oil, for brushing

Spanish rice, for serving (optional)

Directions

Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.

Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.

Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

Nutrition

• Calories: 424 calorie
• Total Fat: 19.5 g
• Saturated Fat: 5.5 g
• Cholesterol: 145 mg
• Sodium: 1015 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 49 g