• Cut poblano in half. Remove stem and seeds. Cut into 1/4" strips.
• Julienne onion into 1/4" strips.
• Mix the poblano and onion together.
• Mix the chile powder, paprika, salt and pepper together.
• Season each side of the chops with 1 tsp of the spice rub. (2 tsp total for each chop).
• Make sure the rub is evenly distributed and pressed into the meat so it stays on during the cooking process.
• Heat skillet over medium high heat.
• Add the oil and distribute evenly in pan.
• Carefully add the pork chops.
• Cook for 3 minutes per side until internal temperature has reached 150 or medium.
• Remove the chops from the pan and place on serving plate.
• Add the poblano and onions.

For Chely's Salsa de Arbol:

• Remove stems from chiles. Cut the guajillos in half and remove the seeds.
• Place in a small sauce pot with 2 cups of water. Bring to a boil and simmer for 5 minutes.
• Remove from heat. Place chiles and water in blender jar.
• Cut tomatoes in quarters.
• Heat a skillet to its smoking point.
• Add oil and distribute in pan.
• Add the tomatoes cut side down. Add the garlic and onion.
• Char vegetables on all sides. The more black you get, the more flavor.
• It is best to char both of the cut sides of the tomatoes first, then the skin side.
• Place charred vegetables in blender with the chiles.
• Add salt. Blend for 30-45 seconds or until the salsa has a smooth consistency.
• Taste and add more salt if necessary.