Grilled Pork Chops with Poblano Cream Sauce
Juicy, smoky, and irresistibly creamy, these Grilled Pork Chops with Poblano Cream Sauce are a feast for your taste buds and perfect for summer grilling. Bone-in pork chops are seasoned with a bold blend of smoked paprika and cumin, then seared to perfection on the grill for tender, flavorful meat with a slight char. The star of the dish is the indulgent poblano cream sauce, a luscious combination of roasted poblano peppers, garlic, and heavy cream, blended until smooth and velvety. This rich, slightly spicy sauce perfectly complements the savory pork, creating a restaurant-quality meal you can enjoy at home. Quick to prepare in under an hour, this recipe is ideal for weeknight dinners or impressing guests at your next barbecue. Serve with roasted vegetables or a fresh salad to complete this smoky, creamy masterpiece.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-inch thick)
- 2 pieces Poblano peppers
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves, minced
- 0.5 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your grill to medium-high heat (approximately 375-400°F).
Rub the pork chops with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and black pepper. Set aside to marinate while you prepare the sauce.
Place the poblano peppers on the grill and char them on all sides until the skin is blackened, about 8 minutes. Alternatively, you can char them over a gas stove flame. Once charred, transfer the peppers to a bowl and cover with plastic wrap for 5 minutes to steam.
While the peppers are steaming, melt butter in a medium skillet over medium heat. Add minced garlic and sauté for 1-2 minutes or until fragrant.
Peel the charred skin off the poblano peppers, remove the seeds and stems, and roughly chop them.
Add the chopped poblanos and chicken broth to the skillet. Simmer for 5 minutes to soften the peppers.
Transfer the mixture to a blender or use an immersion blender to puree until smooth. Return the puree to the skillet, stir in heavy cream, and let it simmer for 5 more minutes. Adjust seasoning with salt and pepper to taste. Keep warm.
Brush the grill grates with the remaining tablespoon of olive oil. Place the pork chops on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F.
Remove the pork chops from the grill and let them rest for 5 minutes before serving.
Plate the pork chops and spoon the poblano cream sauce generously over each piece. Serve immediately.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.9 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2199 mg | 47% | |
*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.
