Pork Chops with Creamy Roasted Poblanos

Serves 4

Pan IconWHY THIS RECIPE WORKS: We liven up the usual ho-hum pork chop dinner by topping these chops with a creamy, zesty sauce inspired by the Mexican dish poblano rajas. This combination of roasted poblano chiles, onions, oregano, and cream has multiple uses in Mexican recipes—as a filling, a topping, or a side dish—and makes this meal a sure win. To keep to a short time frame, we broil the poblanos in the oven while we cook the pork on the stovetop in a skillet. After the chiles come out of the oven, we remove their skin, slice them into strips, and stir them (along with some garlic and dried oregano for an authentic touch) into the pan with the sautéed onions. After that, it takes just a minute once the cream is added for the sauce to reach the right consistency.

4

poblano chiles, stemmed, halved, and seeded

4

(8- to 10-ounce) bone-in pork rib or center-cut chops, ¾ to 1 inch thick, trimmed

Salt and pepper

2

tablespoons vegetable oil

2

onions, halved and sliced thin

2

garlic cloves, minced

½

teaspoon dried oregano

½

cup heavy cream

1. Position oven rack 3 inches from broiler element and heat broiler. Place poblanos on baking sheet cut side down and broil until skins begin to char and blister, 7 to 9 minutes. Transfer chiles to cutting board. When cool enough to handle, remove charred skins from chiles and slice into ½-inch-thick strips.

2. Meanwhile, cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to plate and tent loosely with aluminum foil.

3. Add onions to now-empty skillet and cook until softened and beginning to brown, about 7 minutes. Add garlic, oregano, and poblanos and cook until chiles are tender, about 2 minutes. Add cream and cook until slightly thickened, about 1 minute. Season with salt and pepper to taste and serve with pork chops.