Chili paste made of garlic, onions, chili powder, oregano, cumin, and cloves. Excellent low-fat pan seared recipe.
2 large onions
⅓ cup New Mexico chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
Spanish rice, for serving (optional)
No nutrition information available
Slice ½ onion and place in a blender with the chili powder, 1½ teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about ⅓ to ½ cup water to make a thick paste.
Slice the remaining 1½ onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
Drizzle a heavy skillet or grill pan with olive 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 begins to form a white edge on the outside of the meat. Flip and continue cooking, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.