1 large onion, cut into thin slices with the grain of the onion
1 tbsp canola or other oil
2 tbsp ketchup
2 tsp chipotle in adobo sauce or 1 tsp chipotle powder
1 tbsp butter
1 tsp of the rub, reserved
1 tbsp cilantro
2 tbsp red wine
Pre-heat oven to 400 degrees.
Make the rub by combining the cumin, sage, cinnamon, salt and pepper in a small bowl. Set aside a teaspoon of the rub for the sauce.
Place the pork on a large cutting board and sprinkle the rub generously over one side of the pork to coat it, then press the rub into the meat. Turn the pork over and repeat on the other side. Let the pork with the rub stand for about 10 minutes prior to cooking.
Coat an oven-proof skillet with olive oil spray and heat on medium. When the skillet is very hot, add the pork chops to sear. After about two minutes, turn the pork over to sear the other side for one minute, then move the skillet into the oven.
Roast at 400 degrees for approximately 14 minutes. Cooking times vary based on oven and thickness of the meat. The chops are done when the meat is mostly white but still has a bit of pinkness in the center. Note the pork will continue to cook while you make the pan sauce. Place the cooked chops on a serving platter and tent with aluminum foil.
Place the skillet with the meat juices onto the stovetop, on medium high heat. Add the canola oil, then stir in the onions. Cook until they begin to soften, about 5 minutes, stirring often.
Lower heat, stir in the ketchup, chipotle and reserved teaspoon of rub. Cook for a few minutes to blend the flavors, then finish the sauce by adding the butter. Stir the butter until it melts, then your sauce is done. Plate the pork chops, cover them with a generous serving of the onion sauce. Enjoy!