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    Ancho Pork and Peppers


    Source of Recipe


    Cooking Light-3/02


    List of Ingredients


    • 2 teaspoons ancho chile powder
    • 1 teaspoon ground cumin
    • 1 teaspoon salt, divided
    • 4 (4 ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
    • cooking spray
    • 1 teaspoon olive oil
    • 3 cups vertically sliced onion
    • 1 1/2 cups red bell pepper, cut into 1/4-inch strips
    • 1 1/2 cups green bell pepper, cut into 1/4-inch strips
    • 2 cloves garlic, minced
    • 2 tablespoons fresh lime juice


    Instructions


    1. Combine chile powder, cumin and 1/2 teaspoon salt in a small bowl. Sprinkle both sides of pork with chile mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Remove from pan; keep warm.
    2. Heat oil in pan over medium-high heat. Add onion, peppers, and 1/2 teaspoon salt; saute 4 minutes. Add garlic; saute 1 minute. Remove from heat. Stir in juice.

    3. Yield: 4 servings (serving size: 1 pork chop and about 3/4 cup pepper mixture). 248 cal, 8.9g pro, 27.7g pro, 14.1g carb, 3.3g fiber, 73mg chol, 1.9mg iron, 675mg sod, 57mg calc.


 

 

 


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