Ancho Pork and Peppers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons ancho chile powder
1 teaspoon ground cumin
4 (4 ounce) boneless pork center-cut loin pork chops
1 teaspoon olive oil
3 cups vertically sliced onion
1 1/2 cups green bell pepper - cut into 1/4-inch strips
1 1/2 cups red bell pepper - cut into 1/4-inch strips
2 cloves garlic - minced
2 tablespoons fresh lime juice

Combine chile powder, cumin and 1/2 teaspoon salt in a small bowl.
Sprinkle porkchops on both sides with chile mixture. Heat a large nonstick
skillet coated with cooking spray over medium-high heat. Add pork, cook
4 minutes on each side or until done. Remove from pan; keep warm.
Heat oil in pan over medim-high heat. Add onion, pepers and 1/2 teaspoon
salt; saute 4 minutes. Add garlic and saute 1 minute. Remove from heat.
Stir in juice.

Serving size: 1 pork chop with 3/4 cup pepper onion mixture.

Per Serving (excluding unknown items): 14 Calories; 1g Fat (73.0% calories from fat);
trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

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