Ancho Pork Chops And Peppers

• 2 teaspoons dried ancho chile powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic granules or 1/4 teaspoon garlic powder
• 1 teaspoon salt, divided
• 4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
• 2 teaspoons olive oil, divided
• 1 teaspoon butter
• 3 cups sliced onions
• 1 1/2 cups red bell peppers, in 1/4-inch strips
• 1 1/2 cups green bell peppers, in 1/4-inch strips (you can substitute orange or yellow bell pepper if you donA't like the green)
• 1 teaspoon dry sherry (or Mexican beer, if you prefer)
• 2 garlic cloves, minced
• 2 tablespoons lime juice
• fresh ground black pepper, to taste

1. In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt.
2. Rub the spice mixture onto both sides of the pork chops.
3. Over medium-high temperature in a large nonstick skillet, heat 1 teaspoon oil, then brown the pork chops, 4 minutes per side or until done (depending on the thickness of the chops); remove meat from pan and set aside, keeping warm.
4. Add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together, then add the onion, bell peppers, sherry, and remaining 1/2 teaspoon salt, and saute for 4 minutes or until cooked to desired texture.
5. Add the minced garlic cloves and saute 1 additional minute, then remove from heat and stir in the lime juice; season to taste with freshly ground pepper.
6. Serve browned pork chops and sauteed peppers together - they go well with rice and beans.

chile powder, ground cumin, garlic, salt, center, olive oil, butter, onions, red bell peppers, green bell peppers, sherry, garlic, lime juice, fresh ground black pepper

Taken from www.food.com/recipe/ancho-pork-chops-and-peppers-116806 (may not work)