Monday, July 16, 2012

Southwest Pork Chops

These pork chops were pretty easy to make. A little hot sauce adds a bit of heat. Add more if you like things spicy.

3 servings (1 pork chop + 1/3 of the sauce)
(Per serving : 6 PointsPlus)

1 teaspoon paprika      
1/2 teaspoon dried thyme      
1/2 teaspoon garlic powder      
1/2 teaspoon ground cumin      
1/2 teaspoon salt      
1/2 teaspoon black pepper      
1 teaspoon chili powder
1/2 teaspoon brown sugar
3 4oz pork chops    
1 small onion, diced
1 clove garlic clove, minced
1 tablespoon tomato paste      
1 cup vegetable broth                  
1 teaspoon sriracha chili sauce             
cooking spray

Combine all the spices and brown sugar. Rub onto the pork chops.

Heat a pan over medium heat and spray with cooking spray. Fry the chops for a minute or two on each side to brown. Remove from the pan and set aside.

Add the onions and garlic to the pan and sautee for about 5 minutes or until golden. Add a bit of vegetable broth or water to the pan if it gets a little dry. I always find the pan gets dry when working with cooking spray, but adding a little liquid helps fix that problem.

Once the onions are brown, stir in the tomato paste, hot sauce and vegetable broth. Simmer for a minute and then return the chops with juices to the pan. Cover and simmer for about 8 minutes or until the pork is cooked through.

If the sauce is a little thin by the end of it, remove the pork chops and continue to simmer the sauce uncovered for a few minutes until it’s thickened. Pour over the pork chops.

For a few extra points, you could serve these with steamed rice or potatoes.

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