Mexicali Pork Chops

I found a really good recipe on Allrecipes.com the other day and was thinking about it this weekend, when my better half, reading my mind, came home from the store with four pork cutlets. The recipe looked good but looked fairly bland for our tastes, so I notched up the heat and spice a little with the Anaheim peppers, chipotle powder and cumin (highlighted ingredient list), turning it into something indeed very tasty. Of course the dish will be fine with just the salt and pepper if you are not fond of those spices. I didn't have any today, but a finishing the dish with a few sprigs of cilantro would also be wonderful!

Ingredients

• 2 tablespoons butter
• 1 onion, thinly sliced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 Hatch or Anaheim chili, chopped
• 1 can diced tomatoes with green chile peppers
• 1 cup whole kernel corn
• ½ tsp chipotle chili powder
• 1 tsp cumin
• 4 thick cut butterflied pork chops
• Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).



2. Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper, red bell pepper, Anaheim pepper, and season with salt, pepper and cumin. Sauté the vegetables for 5 minutes. Add the tomatoes and corn and continue to sauté for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.



3. Melt the remaining butter or margarine in the same skillet over medium heat. Season and add the pork chops and sauté for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.

4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).