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.
Serves 4. Each serving has 6.13 g of carbs and 1.96 g of fiber. Total NET CARBS = 4.17 g*. **this is if you use all the sauce on the pork chops, but it does make a lot of sauce and you may choose not use it all. It's great on other meats and fish, as well as eggs!Food energy: 376kcal
Saturated fatty acids: 8.92g
Total fat: 18.18g
Calories from fat: 163
Total dietary fiber: 1.96g