Pork Chops with Green Chiles and Onions is a flavorful and satisfying dish that combines tender pork chops with a spicy and tangy sauce. To begin, season the pork chops with a mixture of ground cumin, ancho chile powder (or chili powder), salt, and pepper. Set the seasoned chops aside while you prepare the sauce. In a blender or food processor, combine chicken broth, chopped green chiles, jarred jalapeños, and cider vinegar. Blend until smooth, creating a flavorful and spicy sauce that will complement the pork. Next, coat the pork chops in flour, shaking off any excess. Heat a skillet over medium-high heat and add oil. Once hot, add the pork chops and cook them until they are browned on both sides. Remove the chops from the skillet and set them aside. In the same skillet, add thinly sliced onions and cook them until they become golden and wilted. Sprinkle with salt and add the green chile mixture to the skillet. Bring the mixture to a boil and then reduce the heat to a simmer. Cook until the sauce thickens slightly and the onions are tender. Place the pork chops back into the skillet, nestling them into the onions and sauce. Cover the skillet and continue simmering until the pork chops are cooked through but still juicy. Make sure to check the doneness by making a small cut in a thicker chop.
To serve, place the pork chops on a plate and spoon the flavorful sauce and onions over the top. The combination of tender pork, spicy green chiles, and caramelized onions creates a mouthwatering dish that is sure to impress. Enjoy these Pork Chops with Green Chiles and Onions as a hearty and satisfying meal that is perfect for any occasion.
SERVES: 4
INGREDIENTS:
- 1 tsp. ground cumin
- 1 tsp. pure ancho chile powder or chili powder
- Kosher salt and freshly ground black pepper
- 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1 1/2 lb. total)
- 3/4 cup lower-salt chicken broth; more as needed
- 1 4-oz. can chopped green chiles
- 3 Tbs. chopped jarred jalapeños (from about 12 slices)
- 1 Tbs. cider vinegar
- 3/4 cup unbleached all-purpose flour
- 3 Tbs. olive oil
- 1 medium yellow onion, thinly sliced
INSTRUCTIONS:
- In a small bowl, combine the cumin, chile powder, 11/4 tsp. salt, and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.
- Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.
- Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper.
- Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink.
- Serve the pork chops topped with the sauce.
NUTRITIONAL INFORMATION:
PER SERVING
- 360 CALORIES | 39G PROTEIN | 10G CARB | 18G TOTAL FAT | 4G SAT FAT |
11G MONO FAT | 2G POLY FAT | 115MG CHOL | 810MG SODIUM | 2G FIBER
NOTE:
- A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.
