Southwest Pork Chops

This recipe for Southwest pork chops was easy to make. A little hot sauce adds a bit of heat. 

Southwest Pork Chops
Makes 3 servings

Ingredients

• 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

Direction

1. Combine all the spices and brown sugar. Rub onto the pork chops.
2. 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.
3. Add the onions and garlic to the pan and sauté 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.
4. 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.
5. 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.
6. Serve these Southwest pork chops with steamed rice or potatoes.

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