Ancho Pork Chops And Peppers - cooking recipe

Ingredients
    2 teaspoons dried ancho chile powder
    1 teaspoon ground cumin
    1/4 teaspoon garlic granules or 1/4 teaspoon garlic powder
    1 teaspoon salt, divided
    4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
    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 (you can substitute orange or yellow bell pepper if you donA't like the green)
    1 teaspoon dry sherry (or Mexican beer, if you prefer)
    2 garlic cloves, minced
    2 tablespoons lime juice
    fresh ground black pepper, to taste
Preparation
    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 saute for 4 minutes or until cooked to desired texture.
    Add the minced garlic cloves and saute 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 sauteed peppers together - they go well with rice and beans.

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