1 tbsp chili powder
1 cup 10% half and half cream
2 tsp grated lime zest
2 tbsp chopped fresh cilantro
½ tsp salt
2 tbsp freshly squeezed line juice
4 thick pork chops (1 inch thick)
pepper
1 tbsp butter, divided
lime wedges
1 onion, halved lengthwise, sliced thinly
2 tsp all purpose flour
Preheat oven to 400.
In a small bowl, combine chili powder, lime zest and salt, set half aside. Rub remaining mixture over both sides of pork chop.
In a skillet, melt half the butter over medium heat, sear pork chops for 1-2 minutes each side or until browned. Transfer chops to a rimmed baking sheet. Roast in oven for about 12 minutes or until hint of pink remains inside.
Return skillet to medium-low heat and melt remaining butter. Saute onion for about 5 minutes or until starting to brown. Add remaining chili powder mixture and sate for one minute.
Whisk flour into cream and gradually pour into pan, stirring, about 3 minutes or until slightly thickened. Remove from heat, stir in cilantro and lime juice and season to taste with pepper. Spoon sauce over rice and serve with pork chops on top, garnish with lime wedges and squeeze over top.