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.
10m
PREP TIME
35m
COOK TIME
654
CALORIES
7
INGREDIENTS
Servings: 4
Ingredients
- 2 tablespoon olive oil, divided
- 4 bone-in pork chops, 1/2-inch thick
- 1 large onion, cut into wedges
- 1 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/2 teaspoon salt, divided
- 1 cup heavy cream
- 2 tablespoons chopped fresh cilantro
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 20 minutes or until pork is desired doneness
- 4 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
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