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Pork Chops w/Chipotle, Onions and Cream




Source of Recipe


McCormick Web Site


Recipe Introduction


The smoky warmth of chipotle chili pepper seasons the pork chops and blends perfectly with the coolness of cream in this recipe created by Chef Robert Del Grande of Caf� Annie in Houston, Texas.



Recipe Link: http://www.mccormick.com/mc/recipeview.cfm/id/1236

List of Ingredients




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


Recipe



Prep Time: 10 minutes
Cook Time: 35 minutes

Makes 4 servings

Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Lightly brown pork chops on each side. Transfer chops to a roasting pan or casserole dish just large enough to hold chops in a single layer.

Add remaining 1 tablespoon olive oil in the same skillet. Add onions, chipotle chile pepper and 1/4 teaspoon salt. Saut� until onions are lightly cooked. Distribute onions evenly over the pork chops. Set skillet aside for the sauce. Bake pork chops in a preheated 350�F oven 20 minutes, or to an internal temperature of 160� F.


Add cream to the skillet; slowly bring to a boil while scraping the pan to release the caramelized pan juices. Add remaining 1/4 teaspoon salt and cilantro. When cream comes to a boil, immediately reduce the heat to as low as possible and keep warm.


Remove pork chops from the oven. Pour warm cream sauce over pork.

NUTRITIONAL INFORMATION:

Per one serving: About 654 Calories, Fat 38g, Protein 29g, Carbohydrate 10g, Cholesterol 151mg, Sodium 379mg, Fiber 2g