Servings:4

A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.

Ingredients

1 tsp. ground cumin
1 tsp. pure ancho chile powder or chili powder
Kosher salt and freshly ground black pepper
4个中心切成无骨的猪排，最好约1英寸厚（总计约1-1/2磅）
3/4 cup lower-salt chicken broth; more as needed
1 4-oz. can chopped green chiles
3汤匙。切碎的JarredJalapeños（大约12片）
1汤匙。苹果醋
3/4杯通用面粉
3汤匙。olive oil
1 medium yellow onion, thinly sliced

Calories (kcal) : 360
Fat Calories (kcal): 160
Fat (g): 18
饱和脂肪（G）：4
Polyunsaturated Fat (g): 2
单不饱和脂肪（G）：11
Cholesterol (mg): 115
Sodium (mg): 810
Carbohydrates (g): 10
Fiber (g): 2
Protein (g): 39

准备

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.
将面粉放在馅饼盘中，挖出猪排，摇动以去除多余的东西。用中火加热12英寸的煎锅1分钟。倒入2汤匙。大约1分钟的油和热量直至发光。加入猪排并煮熟，不动，直到边缘周围变成棕色，并轻松从锅中释放2至3分钟。将热量降低至中等，翻转并煮另一侧，直到变成褐色，再增加约2分钟。转移到大板上。
在中火上加入剩余的1汤匙。石油和煎锅的洋葱。撒上1/2茶匙。盐和煮，偶尔搅拌，直到枯萎和金色，大约4分钟。加入绿色的智利混合物，煮沸。煮至煮熟，搅拌，直到混合物略微变厚，洋葱完全嫩，再嫩2至3分钟。如果混合物似乎干燥，请加入鸡汤。调味，用盐和胡椒粉调味。
Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink.
Serve the pork chops topped with the sauce.

Add some color to the plate by serving the chops withArroz Verde(Green Rice), which gets its hue and flavor from spinach and cilantro.

Tip

选择纯天然猪肉以获得最佳风味和质地。避免使用添加剂处理过的所谓的外部排骨，这可以给它们带来橡胶质地。

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Reviews (12 reviews)

Rich2_s|2018年8月10日

I had to halve the recipe for just the two of us. Really didn't measure the spices for the pork, just eyeballed it. I like spicy fare to a degree, but decided not to use the jalapenos. Good decision. The ancho alone was enough heat. Now there's just one thing. This smacks of a Mexican or at least Southwestern dish. So no garlic??? Sorry - I just had to add a chopped clove and glad I did. And it is was de-lish!

I made a strawberry radish cucumber avocado salad with a cilantro vinaigrette for the side which made for a light counterpoint.
Krispie|2015年1月7日

This was delicious. If I make it again, I'm going to back off on the spice rub and jalepenos in the sauce just so my youngest two will eat more of it. That being said, everyone liked it - the youngest two just couldn't eat too much because it was too spicy for their tastes.
user-3273885|03/18/2014

This was good and pretty easy to make. The pork chops were nice and tender. The only thing that I am not sure I liked was the addition of the vinegar. I almost think that with the addition of the jarred jalapeno's they already have a vinegar taste and the addition of the cider vinegar might have been too much.