This dish celebrates bold flavors and balance, combining smoky, tangy, and savory elements into a harmonious plate. Pan-Seared pork Chops with Poblano Pepper Compote elevate the comforting familiarity of pork chops with a Mexican-inspired twist, making it a standout meal for any occasion.
Brining the pork chops in water, salt, brown sugar, garlic, thyme, black peppercorns, and a bay leaf ensures they remain incredibly juicy and flavorful. This process infuses the meat with subtle aromatics and guarantees a tender texture that sears beautifully. Choosing bone-in pork chops further enhances the dish, as the bone helps retain moisture during cooking. Additionally, the bone adds extra flavor to the chops as they sear, creating a golden crust that deepens their rich, savory profile.
The star of the dish, however, is the Poblano Pepper Compote. Poblano peppers are roasted until their skins are charred, making them easier to peel and bringing out their natural smokiness. Paired with sautéed onions and garlic, the peppers yield a slightly spicy, earthy profile. Apple cider vinegar and lime juice add a bright tanginess, while honey brings a sweetness that balances the smoky and spicy elements. Ground cumin and paprika add warmth and complexity, transforming the compote into a multi-dimensional accompaniment that wonderfully complements the richness of the pork chops.
The pork chops and compote are served over a bed of fresh arugula to round out the dish. The peppery bite of the arugula adds a fresh contrast to the hearty pork and the rich poblano pepper compote. The final flourish is a sprinkle of crumbled cotija cheese, which adds a creamy, salty element that ties everything together. Each bite offers a symphony of indulgent textures and flavors: juicy pork, smoky peppers, bright acidity, and a hint of freshness from the arugula and cheese.
This dish showcases the beauty of combining simple techniques with bold ingredients. Roasting the poblano peppers enhances their flavor while maintaining their subtle heat, making them approachable even for those wary of spice. The compote is versatile enough for other proteins, like chicken or fish, or even as a topping for tacos or roasted vegetables.
SUGGESTED RECIPE: Grilled Flank Steak, Onion, and Poblano Pepper Fajitas
This dish is exceptional because it brings restaurant-quality flavors to your home kitchen without requiring overly complicated steps. It’s ideal for a dinner party where you want to impress guests, but it’s also simple enough for a weeknight meal when you’re craving something hearty and flavorful.
Whether you’re a fan of bold Mexican-inspired flavors or simply looking for a fresh way to prepare pork chops, this dish delivers on all fronts. It’s comfort food with a touch of sophistication, blending smoky, savory, and tangy elements into a plate that’s as visually appealing as it is delicious. Once you taste the combination of juicy pork, smoky poblano peppers, and creamy cotija cheese, Pan-Seared pork Chops with Poblano Pepper Compote is bound to become a favorite.
Pan-Seared Pork Chops with Poblano Pepper Compote
2
servings4
hours30
minutes4
hours30
minutesPan-Seared Pork Chops with Poblano Pepper Compote features brined bone-in pork chops, perfectly seared and topped with a smoky, tangy pepper poblano pepper compote. Served over fresh arugula and finished with crumbled cotija cheese, this dish offers a harmonious balance of bold and fresh flavors.
Ingredients
- For the Pan-Seared Pork Chops
2 bone-in pork chops
4 cups water
1/4 cup salt
1 tablespoon black peppercorns
1/4 cup brown sugar
3 sprigs of thyme
1 bay leaf
3 cloves of garlic, smashed
to taste, salt and ground black pepper
for searing, avocado oil
- For the Poblano Pepper Compote
2 large poblano peppers
1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1 lime, juiced
1 teaspoon ground cumin
1/2 teaspoon paprika
to taste, salt and ground black pepper
- For Serving
2 cups fresh arugula
1/2 cup crumbled cojita cheese
Directions
- Brine the Pork Chops:
Combine the water, salt, black peppercorns, brown sugar, thyme, bay leaf, and smashed garlic in a large bowl. Stir until the salt and sugar are dissolved. Fully submerge the pork chops in the brine, cover, and refrigerate for 4 hours. - Roast the Poblano Peppers:
Preheat the oven to 425°F (220°C). Roast the poblano peppers until charred on all sides, 15-20 minutes. Place the peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers. - Make the Poblano Pepper Compote:
Heat the extra virgin olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, 3-4 minutes. Stir in the minced garlic and cook until fragrant, 1-2 minutes. Add the diced poblano peppers, apple cider vinegar, honey, lime juice, cumin, and paprika. Stir to combine. Season with salt and ground black pepper to taste. Cook for 8-10 minutes, allowing the flavors to meld and the mixture to thicken. Remove from heat and set aside. - Sear the Pork Chops:
Remove the pork chops from the brine and thoroughly pat them dry with paper towels. Heat a skillet over medium-high heat. Add a drizzle of avocado oil and sear the pork chops for 3–4 minutes per side, or until the internal temperature reaches ~145°F (63°C). Remove from the skillet and let rest for 5 minutes before serving. - Assemble the Dish:
Arrange fresh arugula on serving plates. Place a pork chop on top of the arugula. Spoon the poblano pepper compote over the pork chops. Garnish with crumbled cotija cheese and serve immediately.