Grilled Pork and Poblano Peppers
Savor the smoky, bold flavors of Grilled Pork and Poblano Peppers—an easy and satisfying dish that’s perfect for summer grilling or any weeknight dinner. Bone-in pork chops are marinated with a savory blend of olive oil, garlic, smoked paprika, cumin, and oregano, then grilled to tender, juicy perfection. Alongside, charred poblano peppers add a deliciously smoky and slightly spicy flair, enhanced by a touch of lime juice for brightness. This dynamic pairing is topped off with fresh cilantro, making it a vibrant, crowd-pleasing meal. Pair this recipe with your favorite sides, like fluffy rice, hearty beans, or a crisp salad, for a complete and flavorful feast. With minimal prep and cook time, this recipe brings the magic of the grill straight to your table! Keywords: grilled pork, poblano peppers, smoky flavors, easy dinner recipe, summer grilling recipe, flavorful pork chops.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 pieces poblano peppers
- 3 tablespoons olive oil
- 3 pieces garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 piece lime (juiced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix together the olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, lime juice, salt, and black pepper.
Rub the seasoning mixture evenly onto both sides of the pork chops and the poblano peppers.
Place the pork chops on the grill. Cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C).
While grilling the pork, place the poblano peppers directly on the grill. Roast them, turning occasionally, until their skins are charred and blistered, about 6-8 minutes.
Once cooked, transfer the pork chops to a plate and let them rest for 5 minutes.
Place the charred poblano peppers in a bowl and cover tightly with plastic wrap. Let them sit for 5 minutes to steam, which will make the skins easier to remove.
After steaming, peel off the charred skins from the poblano peppers. Remove the stems and seeds, then slice the peppers into strips.
Serve the grilled pork chops with the roasted poblano strips on the side, and garnish with freshly chopped cilantro for a burst of flavor.
Enjoy your Grilled Pork and Poblano Peppers with your favorite side dish, such as rice, beans, or a fresh salad!
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 2883 mg | 125% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.3 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3553 mg | 76% | |
*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.
