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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.