Creamy Poblano Pork Chops
Elevate your dinner game with these luscious Creamy Poblano Pork Chops, a dish that combines bold, smoky flavors with a rich, velvety sauce. Featuring juicy bone-in pork chops seared to golden perfection, this recipe is infused with the signature heat and earthiness of flame-charred poblano peppers. The creamy sauce is enriched with garlic, sautéed onions, and a hint of cumin and smoked paprika, creating a harmonious blend of spices. Finished in the oven for effortless tenderness and garnished with fresh cilantro, these pork chops are perfect for pairing with sides like fluffy rice or creamy mashed potatoes. Ready in just 40 minutes, this easy-to-follow recipe is a show-stopper for any weeknight or special occasion.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 medium poblano peppers
- 1 cup heavy cream
- 3 cloves garlic
- 1 medium yellow onion
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons cilantro
Instructions
Preheat your oven to 400°F (200°C).
Char the poblano peppers over an open flame or under the broiler until the skins are evenly blackened. Place the peppers in a bowl and cover with plastic wrap to steam for 5 minutes, then peel off the skins, remove the seeds, and roughly chop the flesh.
Season the pork chops on both sides with cumin, smoked paprika, salt, and black pepper.
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the pork chops and sear for 2-3 minutes per side until golden brown. Remove the chops and set them aside.
Add the remaining olive oil and the butter to the skillet. Once melted, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the chopped poblano peppers and cook for 1-2 minutes. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and stir in the heavy cream. Let the sauce cook for 2-3 minutes, allowing it to thicken slightly. Adjust seasoning with additional salt and pepper, if needed.
Return the pork chops to the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 10 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Garnish with freshly chopped cilantro and serve hot with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
