Name: Chili-Rubbed Pork Chops
Prep time: P0Y0M0DT0H26M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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.

Photograph by Antinos Achilleos

Courtesy of Food Network Magazine

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Chili-Rubbed Pork Chops

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