Peanut Chile Rubbed Pork Chops

The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.

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Makes: 4 servings

2 tbsp 28 percent Light Roast Peanut Flour
1 tbsp ancho chile powder
2 tsp coconut sugar (or your favorite dark sugar)
1 tsp ground ginger
1 tsp medium roast ground coffee
1 tsp salt
1 to 1 ¼ lb. center cut loin chops (4 chops about ½-inch thick)
2 tbsp olive oil (or your favorite cooking oil)

Preheat the oven to 400 degrees F.

In a small dish, stir together the peanut flour, chile powder, sugar, ginger, coffee and salt. Pat the pork chops dry with a paper towel and then coat each evenly with the dry rub.

Heat the oil over medium-high in a large cast iron skillet. Place the pork chops in the skillet (they should sizzle). Cook for 1 minute and flip. Place the skillet in the oven and baked for 6 to 7 minutes, until the chops are cooked through. (Pork should reach an internal temperature of 145 degrees F.)

Let rest 2 to 3 minutes and serve.

 

From fakefoodfree.com