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How to Make Anchochile Pork Chops with Pickled Pepper Relish

Anchochile Pork Chops with Pickled Pepper Relish Source: Cooking Light
Ingredients: serve 2
¼ cup white wine vinegar
¼ cup water
2 tbsp sugar
1 ¼ cups thinly sliced sweet mini bell peppers(about 5 oz)
¼ cup packed fresh flat leaf parsley leaves
2 tbsp extra virgin olive oil, divided
½ tsp. kosher salt, divided
¾ tsp. ancho chile powder
¾ tsp ground cumin
2 (6 oz.0 bone-in, center cut port chops ( about ¾ in thick)

Bring vinegar, ¼ cup water, and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove pan from heat; add bell peppers. Let stand 15 minutes; drain. Combine peppers, parsley, 1 tablespoon oil, and ¼ teaspoon salt in a bowl.

Heat 1 ½ teaspoons oil in a large cast iron skillet over medium high. Combine remaining ¼ teaspoon salt, chile powder, and cumin in a small bowl. Rub pork chops with remaining 1 ½ teaspoons oil and spice mixture. Add pork to pan; cook 4 to 5 minutes on each side or until a thermometer inserted in the center registers 145F. top pork evenly with bell pepper mixture. end
How to Make Anchochile Pork Chops with Pickled Pepper Relish

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