Pork Chops With Poblano-Cilantro Sauce
Submitted by combined
Pork chops seared then simmered in a roasted poblano-cilantro sauce spiked with cumin and coriander. A fast, Southwest-style skillet dinner with mild smoky chile heat, on the table in about 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minMild, smoky, and bright green, this poblano-cilantro sauce turns plain pork chops into a fast, flavor-packed skillet supper in about 20 minutes. Roasted poblanos do double duty: half get blended into a herby sauce with cumin, coriander, and a splash of vinegar, while the rest are chopped and sauteed for body and texture.
The technique keeps the pork tender. You sear the chops just to color them, pull them from the pan, then finish them gently in the sauce. That two-step approach means the chops cook through without drying out, a common fate for lean pork.
Building the sauteed poblanos and garlic in the same pan picks up all the browned bits the chops leave behind. Return everything to the skillet, simmer a few minutes, and dinner’s done.
Chef Tips
- Sear the chops only until browned, then take them out. Finishing them in the simmering sauce is what keeps the meat juicy instead of tough.
- Roast and peel the poblanos for that signature smoky-sweet flavor. The blistered skins should slip right off after a few minutes covered.
- Half-inch chops need only 3 to 5 minutes in the sauce. Thicker cuts take longer, so check that the center is just done.
- Loosen the sauce with extra water if it gets too thick to coat the chops.
Variations
- Stir in a spoonful of crema or a handful of crumbled queso fresco at the end for a richer sauce.
- Use the same sauce on chicken thighs or seared firm tofu.
Ingredients
Directions
Purée two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary.
Brush the chops with olive oil and season with salt, pepper, and cayenne powder.
Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside.
Purée two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary.
Brush the chops with olive oil and season with salt, pepper, and cayenne powder.
Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside.
Roughly chop the remaining poblano peppers and sauté with the onion in the same pan you sautéed the chops until the onions start to soften. Add extra oil if necessary.
Add garlic and sauté one minute more.
Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3 to 5 minutes for half inch chops.
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