Chili-Rubbed Pork Chops with Yellow Rice

Chili-Rubbed Pork Chops with Yellow Rice

Chili-Rubbed Pork Chops with Yellow Rice

Tried out a new recipe tonight. It was freaking awesome!  The chili rub gives the chops a great bold flavor with a little bit of heat. The onions are great with the pork.  The yellow rice is a perfect side.  I also served this with a side salad.

Now for the recipe.

  • 2 large onions
  • 1/3 cup hot chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 1/2 tsp salt
  • Vegetable oil (for brushing)
  • 4-8 pork chops ( I used bone-in pork-loins)
  • Yellow rice (I suggest Mahatma and follow directions on back of package)

Roughly chop 1/2 onion and place in a blender with the chili powder, oregano, cumin, cloves, garlic, olive oil, and salt. Puree these ingredients into a paste.

Rub some of the paste on all of the pork chops and let them sit for 1-2 hours.  Reserve the rest of the paste for later.

Cut the remaining onion into rings and place into a bowl with the paste.  Toss the onion rings until they are coated.

Brush a a grill pan (or grill if you have access to one) with vegetable oil to coat and place on high heat.  Heat the pan until almost smoking.  Place the pork chops (do not crowd….cook in batches if you need) on the grill pan and surround with some of the onions.  Cook until the pork starts to blacken on the outside and is cooked through (about 4 minutes per side). The onions will be a bit soft when they are done. Repeat the steps with the remaining pork chops and onions.

Plate with the rice and serve!

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