Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party. It is Diabetic, Low Fat, Low Sat. Fat, Low Calorie, Reduced Carbs diet.

American

2 teaspoons dried Ancho Chile Powder

1 teaspoon ground Cumin

1/4 teaspoon Garlic granules or Garlic powder

1 teaspoon Salt, divided

4 (4 ounce) boneless center cut Pork Chops

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

1 teaspoon dry Sherry (or Mexican beer, if you prefer)

2 Garlic Cloves, minced

2 Tablespoons Lime Juice

Fresh ground Black Pepper, to taste

In a small bowl combine the ancho powder, cumin, granulated garlic, and 1/2 teaspoon salt. Rub the spice mixture onto both sides of the pork chops. 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. 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 sauté for 4 minutes or until cooked to desired texture. Add the minced garlic cloves and sauté 1 additional minute, then remove from heat and stir in the lime juice; season to taste with freshly ground pepper. Serve browned pork chops and sautéed peppers together – they go well with rice and beans.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4

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