The smoky warmth of chipotle chili pepper seasons pork chops and blends perfectly with the coolness of cream in this recipe created by Chef Robert Del Grande of Cafe Annie in Houston, Texas.
Preheat oven to 350ºF. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add pork chops; brown lightly on each side. Transfer chops to baking dish just large enough to hold chops in single layer
Heat remaining 1 tablespoon oil in same skillet. Add onions, chipotle chile pepper and 1/4 teaspoon of the salt; cook and stir until onions are lightly browned. Distribute onions evenly over pork chops
Bake 20 minutes or until pork is desired doneness
Meanwhile, add cream to skillet. Bring to boil, stirring to release browned bits from bottom of skillet. Add remaining 1/4 teaspoon salt and cilantro. Reduce heat to low; simmer 5 minutes or until sauce is slightly thickened. Serve over pork chops