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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Lightly brown pork chops on each side. Transfer chops to a roasting pan or casserole dish just large enough to hold chops in a single layer. | 3. Add remaining 1 tablespoon olive oil in the same skillet. Add onions, chipotle chile pepper and 1/4 teaspoon salt. Sauté until onions are lightly cooked. | 4. Distribute onions evenly over the pork chops. Set skillet aside for the sauce. Bake pork chops at 350° for 20 minutes (or to an internal temperature of 160°F). | 5. While pork chops are baking, add cream to the skillet and slowly bring to a boil while scraping the pan to release the caramelized pan juices. Add the remaining 1/4 teaspoon salt and cilantro. When cream comes to a boil, immediately reduce the heat to as low as possible and keep warm. | 6. Remove pork chops from the oven. Pour the warm cream sauce over pork. Serve immediately while still piping hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
pork rib chop	4			1613.8703	0.0	359.0408	9.0667
onion	1		cut	60.0	14.01	1.65	0.15
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt	1/2	teaspoon		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.