Chipotle Chops

Ingredients

• 5 (1 1/2 lb)  center-cut thin pork chops (bone in)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons light olive oil, divided
• 1/2 cup white onion, chopped
• 2 large garlic cloves, crushed and chopped
• 2 chipotle chiles in adobo, and
• 2 teaspoons adobo sauce, out of a 7 . 5 ounce can (I like El Mexicano brand)
• 1/4 teaspoon dried oregano (or Mexican oregano)
• 1/8 teaspoon cumin

Directions

1. 1

   Season both sides of the chops with salt and pepper.

2. 2

   Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.

3. 3

   In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.

4. 4

   Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.

5. 5

   Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.

6. 6

   Cook the meat on low for 10 minutes on each side until no longer pink.