Absolutely the best pork chop recipe with an amazing roasted poblano sauce. This is the stuff of low carb dreams.
You know those meals that are so good, you dream about them for days, even weeks afterwards? It typically happens more often with restaurant meals, those magical times when you lift your fork for that first bite and are transported straight to heaven. Sometimes, when you don’t have to prepare the food yourself, it seems all the more special and you are more likely to fantasize about the way the flavours came together in perfect harmony. Plus you have a higher chance of your meal being prepared by a classically trained chef than you do at home. Unless you or your significant other are a classically trained chef, in which case you might be serving yourself fantastic meals every night. But for us lay people who are often rushing to get meals on the table, that sort of dreamlike meal at home happens only when the stars align. We’re lucky if it happens at all.
This, however, is one of those perfect meals and I am still dreaming about it. I’ve actually dreamed about it for over a year, when I made something similar after a trip to the local farmer’s market. It was so heavenly, I kept meaning to do it again and type it up as a formal recipe. So when I saw poblano peppers at the market this year, I grabbed them, along with some pasture-raised pork chops. I was worried, however, that it wouldn’t be quite as good as I remembered. Sometimes when you try to reconstruct something you did on the fly, it doesn’t work out quite the same way and you can’t pinpoint what went wrong. And you kick yourself for not writing it down the first time. Thank goodness, this did not disappoint.
I don’t quite know what it is about this that makes it so amazing. I am sure the good quality pork chops have a lot to do with it. And the way they are quickly seared in the hot pan, to lock in the juices. The poblano sauce is adapted from a recipe by Rachel Ray and I am sure hers is quite good too. But I know that the end result of my recipe has something to do with cooking the sauce in the same pan as the pork chops. The already flavourful roasted poblanos take on a salty tang from the pan and the accumulated juices that just elevates it to food fantasy.
And the best part is that there is too much sauce for the 4 pork chops. You could cook more pork chops if you like, but it’s fantastic on other things too…chicken, salmon and even eggs. But you will be hard-pressed to save it for those applications. It’s so good, you will want to just spoon it straight into your mouth.
Seared Pork Chops with Poblano Sauce
- Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
- Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
- Pat pork chops dry with a paper towel and season on both sides with salt and pepper.
- In a large skillet over medium-high heat, heat 1 tablespoon of the butter or oil. Add chops and brown on the first side about 3 minutes.
- Turn chops and reduce heat to medium. Cook through, until center of chops register 135F on an instant read thermometer, about 7 more minutes. Remove chops to a platter and tent with foil.
- Add remaining butter or oil to the pan and let melt. Add garlic and cumin until fragrant, about 1 minute. Add chopped poblanos and broth and bring to simmer. Cook 2 to 3 minutes, until broth is mostly evaporated.
- Stir in cream and warm through. Add any accumulated pan juices from the chops and salt and pepper to taste.
- Serve chops with a generous helping of sauce.
- You will probably have some sauce left over. It's fabulous on chicken, salmon, and even eggs.
Saturated fatty acids: 8.92g
Total fat: 18.18g
Calories from fat: 163
Total dietary fiber: 1.96g