Ingredients

• 4 porks chops
• 1 teaspoon ground cumin
• 0.5 teaspoons onion powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons salt
• 0.25 teaspoons granulated garlic
• 0.25 teaspoons pepper
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 0.5 cups onion
• 1 tablespoon all-purpose flour
• 0.75 cups chicken broth
• 1 , 4 ounce
• 1 teaspoon minced garlic
• 1/2 lime
• 2 tablespoons cotija cheese
• fresh cilantro

Instructions

1. 1 Pat chops dry with paper towels. Combine cumin, onion powder, smoked paprika, salt, garlic, and pepper in a small bowl. Sprinkle chops on both sides with seasoning blend and rub into the meat.
2. 2 Pour oil into a large, nonstick skillet and heat over medium heat until oil shimmers. Swirl the pan to cover the bottom with oil. Add seasoned chops and cook until browned on both sides, about 3 minutes per side. Remove from the skillet and keep warm.
3. 3 For sauce, melt butter in the same skillet, stirring up any browned bits. Add onion and cook, stirring occasionally, until soft, about 5 minutes.
4. 4 Stir in flour, making sure all the flour is coated in oil, and cook until bubbly, about 3 minutes. Add chicken broth to the mixture and stir until smooth.
5. 5 Add Hatch chiles and minced garlic, and season with salt and pepper. Cook until sauce thickens, about 2 minutes.
6. 6 Return chops and any accumulated juices to the skillet, and simmer, stirring occasionally, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
7. 7 Squeeze fresh lime juice over the skillet just before serving. Serve with cheese crumbles and garnish with fresh cilantro, if desired.

Nutrition per serving