Easy Spring Recipe: Chili-Rubbed Pork Chops

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 thepork 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.

Photograph by Antinos Achilleos

• Cook Time:

  4 min

• Level:

  Easy

• Yield:

  4 servings