Seared Pork Chops with Spicy Roasted Pepper Sauce |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Rather than searing the chops in oil, extra-virgin olive oil is drizzled over the cooked chops just before serving for a boost of flavor. Though not ideal as a cooking fat due to its low smoke point, extra-virgin olive oil has a richer, more complex character than refined varieties. Serve this dish with steamed green beans. Ingredients:
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) |
2 teaspoons 25%-less-sodium montreal steak seasoning (such as mccormick grill mates) |
olive oil-flavored cooking spray |
1 cup bottled roasted red bell peppers, drained |
1 chipotle chile, canned in adobo sauce |
2 tablespoons water |
1/2 teaspoon ground cumin |
2 teaspoons extra-virgin olive oil |
Directions:
1. Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes.
2. While pork cooks, place bell peppers and next 3 ingredients in a blender; process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
3. Add bell pepper mixture to pan; return pan to medium heat. Cook 1 to 2 minutes, stirring often. Spoon 2 tablespoons sauce onto each of 4 serving plates. Top each with a pork chop; drizzle with 1/2 teaspoon oil.
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