Ancho Chile Pork Chops with Pickled Pepper Relish
"I love the acidity of these pickled peppers with the ancho chile pork chops."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (446.5 g)
- Calories 964
- Total Fat - 41.5 g
- Saturated Fat - 9.6 g
- Cholesterol - 146.3 mg
- Sodium - 2090.2 mg
- Total Carbohydrate - 97.1 g
- Dietary Fiber - 2.7 g
- Sugars - 82.1 g
- Protein - 47.3 g
- Calcium - 128 mg
- Iron - 3.1 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Bring the vinegar, 1/4 cup water, and sugar to a boil in a small saucepan, stirring until the sugar dissolves. Remove the pan from the heat, and add the mini bell peppers. Let stand for 15 minutes and drain.
Step 2
Combine the peppers, parsley, 1 tablespoon olive oil and 1/4 teaspoon kosher salt in a bowl.
Step 3
Heat 1 1/2 teaspoon olive oil in a large cast-iron skillet over medium-high heat.
Step 4
Combine the remaining 1/4 teaspoon salt, chile powder, and cumin in a small bowl. Rub the pork chops with the remaining 1 1/2 teaspoons olive oil and the spice mixture.
Step 5
Add the pork chops to the skillet and cook 4 to 5 minutes on each side or until a thermometer inserted in the center registers 145º F. Top the pork evenly with the bell pepper mixture and enjoy.
Tips
No special items needed.
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