Two in a row! These chops are delicious, enough said.

1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon black pepper
2 thick-cut pork chops, about 1 pound total
1-1/2 tablespoons extra-virgin olive oil
1/2 cup picante salsa
1/4 cup water
1 tablespoon fresh cilantro, chopped
2 tablespoons sour cream
Shredded Monterey Jack cheese.

1. In a small bowl, combine chili powder, garlic powder, salt and black pepper. Sprinkle both sides of chops evenly with mixture, pressing down to adhere. Let stand 15 minutes.

2. In large skillet over medium-high heat, heat 1 tablespoon oil until hot. Add pork. Cook 3 minutes on each side or until browned. Reduce heat to medium. Cover tightly and cook 4 minutes more on each side or until barely pink in the center. Remove from skillet; set aside on plate.

3. Increase heat to medium-high. Add picante and water. Bring to a boil, scraping bottom and sides of pan. Boil 3 minutes or until reduced to 1/2 cup and thickened slightly, stirring constantly. Remove from heat. Stir in remaining 1-1/2 teaspoons oil. To serve, spoon sauce over pork. Top with cilantro, sour cream, and shredded jack cheese.

Next time I do these, I think I am going to cook the pork the same way, but then chop it off the bone and shred it, put it in a warm buttered tortilla, and then hit it with the sauce, cheese, and sour cream. And this is definitely one that I'll do again. Ring the bell!