Natural pork cutlets in chili paste in a frying pan

Ingredients:

• 8 thin natural boneless cutlets (about 1 kg total), trimmed
• 2 large onions
• 1/3 cup New Mexico chili powder
• 0.5 tsp dried oregano
• 0.5 tsp ground cumin
• 1/4 tsp ground cloves
• 2 cloves garlic, crushed
• Vegetable oil, for frying
• Spanish rice, for serving (optional)

Preparation:

1. Coarsely chop half an onion and place in a blender along with chili powder, 1.5 teaspoons of salt, oregano, cumin, cloves, and garlic. Blend, adding about 1/3 cup of water to form a thick paste.
2. Slice the remaining onion and a half into thin rings and place in a bowl with the chili paste and pork; stir to coat.
3. Lightly oil a large cast-iron skillet or grill pan over high heat. Place 4 pork chops in the skillet and surround them with half the onions. Cook until the pork begins to brown on the outside and is cooked through, about 4 minutes per side.
4. Repeat with the remaining pork cutlets and onions. Serve with rice.