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Pork Chops with Chipotle, Onions and Cream
- Active Time 45m
Makes 4 servings
The smoky warmth of chipotle chili pepper seasons the pork chops and blends perfectly with the coolness of the cream in this recipe created by Chef Robert Del Grande of Café Annie in Houston, Texas.
- 2 tablespoons olive oil, divided
- 4 pork rib chops, approximately 1/2 inch thick
- 1 large yellow or sweet onion, cut into large wedges
- 1 teaspoon McCormick® Gourmet Collection™ Chipotle Chile Pepper
- 1/2 teaspoon salt, divided
- 1 cup heavy cream
- 2 tablespoons fresh cilantro, minced
Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Lightly brown the pork chops on each side. Transfer the chops to a roasting pan or casserole dish just large enough to hold the chops in a single layer.
Add the remaining 1 tablespoon olive oil in the same skillet. Add the onions, chipotle chili pepper and 1/4 teaspoon salt. Sauté until the onions are lightly cooked. Distribute the onions evenly over the pork chops. Set the skillet aside for the sauce. Bake the pork chops in a preheated 350 degrees F oven for 20 minutes, or to an internal temperature of 160 degrees F.
Add the cream to the skillet; slowly bring to a boil while scraping the pan to release the caramelized pan juices. Add the remaining 1/4 teaspoon salt and cilantro. When the cream comes to a boil, immediately reduce the heat to as low as possible and keep warm.
Remove the pork chops from the oven. Pour the warm cream sauce over the pork.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
654 calories; 38g total fat; 151mg cholesterol; 379mg sodium; 10g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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