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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- 2 tablespoons olive oil, divided
- 4 pork rib chops, 1/2-inch thick
- 1 large onion, cut into wedges (yellow or sweet onion are best)
- 1 teaspoon smoky chili powder (try McCormick Chipotle Chile Pepper)
- 12 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons fresh cilantro, minced
Method
- Preheat oven to 350F.
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet.
- Lightly brown pork chops on each side.
- Transfer chops to a roasting pan or casserole dish just large enough to hold chops in a single layer.
- Add remaining 1 tablespoon olive oil in the same skillet.
- Add onions, chipotle chile pepper and 1/4 teaspoon salt.
- Saute until onions are lightly cooked.
- Distribute onions evenly over the pork chops.
- Set skillet aside for the sauce.
- Bake pork chops at 350 for 20 minutes (or to an internal temperature of 160F).
- While pork chops are baking, add cream to the skillet and slowly bring to a boil while scraping the pan to release the caramelized pan juices.
- Add the remaining 1/4 teaspoon salt and cilantro.
- When cream comes to a boil, immediately reduce the heat to as low as possible and keep warm.
- Remove pork chops from the oven.
- Pour the warm cream sauce over pork.
- Serve immediately while still piping hot.
