Thick-Cut Pork Chops in Creamy Poblano Sauce is a dish that melds the rustic flavors of the American South with the smoky and spicy notes of Mexican cuisine. Imagine a generous cut of pork chop, brined to perfection for juiciness and tenderness, then pan-seared to achieve that ideal crust. The thick cut ensures that the meat is hearty and satisfying, while also allowing for a juicy, tender interior that melts in your mouth.

Here, thick-cut pork chops are not merely topped with sauce but are simmered and cooked to perfection within it. The meat is initially seared to lock in its juices and to create a robust crust, imbuing the dish with a deep, smoky aroma. Then, it’s subsumed into the enchanting, creamy world of the poblano sauce, allowing the flavors to deeply penetrate each fiber of the pork.

The sauce itself is a masterpiece. Poblano peppers are fire-roasted to charred perfection, their skins peeled to reveal the smoky, tender flesh within. They are then mixed with the creaminess of heavy cream, onion, garlic, a dash of cumin, and a sprinkling of salt. The result is a velvety, verdant sauce that is equal parts smoky, spicy, and comforting. Cooking the pork chops in this liquid luxury ensures that every bite is saturated with nuanced flavors, making each morsel a mini-explosion of taste and texture.

As the pork absorbs the sauce and the sauce, in turn, takes on the savory essence of the meat, a transformation occurs: what began as two separate components fuse into a singular culinary experience. The chops emerge from their poblano bath incredibly tender, as the creamy sauce clings lovingly to the contours of the meat.

For sides, you may opt for something that complements the creaminess of the dish – think cilantro-lime rice, or a rustic loaf of sourdough to soak up that extra sauce. You could even go for a light, crunchy salad to balance out the rich flavors. I was fortunate enough to find culantro at my local market, and I paired this with culantro-lime rice.

Thick-Cut Pork Chops in Creamy Poblano Sauce transcends its individual ingredients to become a dish that is cohesive, rich, and endlessly satisfying. Whether for a special occasion or a weekend culinary adventure, it promises a dining experience that is as complex as it is comforting.

What makes poblano peppers unique?

Poblano peppers have a unique combination of characteristics that set them apart from other chili peppers, making them a versatile ingredient in a variety of cuisines. Here are some of the factors that contribute to their uniqueness:

Mild Heat: Poblano peppers are generally milder than many other chili peppers, like jalapeños or serranos. On the Scoville heat scale, they usually range between 1,000 to 2,000 Scoville units. This makes them ideal for those who want a hint of heat without overwhelming spice.
Rich Flavor: Poblanos have a complex flavor profile that is somewhat earthy, with mild smoky undertones. This makes them a wonderful addition to a variety of dishes, imparting more than just heat.
Versatility: The flesh of the poblano is relatively thick and succulent, making it suitable for a wide range of cooking methods. They are commonly roasted and peeled to bring out their smoky flavor, but they can also be stuffed, fried, or used in sauces.
Large Size: Poblanos are usually larger than many other chili peppers, which makes them ideal for stuffing. A popular dish made with poblanos is “chiles rellenos,” where the peppers are stuffed with cheese or meat and then battered and fried.
Transformative Nature: When dried, the poblano becomes an “ancho” chili, which has its own distinct set of flavors and uses, including in sauces and rubs. This duality adds another layer to the poblano’s versatility.
Color and Texture: Poblanos have a dark green color that turns darker as they ripen, eventually becoming a chocolate brown. Their skin is somewhat tough but becomes tender when cooked, and the flesh is juicy and meaty.
Culinary Pairings: The poblano’s mild heat and rich flavor make it a great pair for creamy or cheesy dishes, as well as meats like chicken and pork. Its versatile nature allows it to fit into a variety of cuisines, from Mexican to Southwestern to fusion dishes.
Regional Importance: In Mexico, particularly in the region of Puebla, the poblano pepper is celebrated and heavily utilized in local cuisine, making it not just an ingredient but a cultural symbol as well.

Thick-Cut Pork Chops in Creamy Poblano Sauce

5 from 2 votes

Course: MainsCuisine: Mexcian, FusionDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Thick-Cut Pork Chops in Creamy Poblano Sauce is a dish that melds the rustic flavors of the American South with the smoky and spicy notes of Mexican cuisine.

Ingredients

2 2 thick-cut pork chops
2 tablespoons 2 extra virgin olive oil
1 tablespoon 1 salt
1 tablespoon 1 ground black pepper
3 3 poblano peppers
1 cup 1 heavy cream
1 1 onion, chopped
4 cloves 4 garlic, minced
4 tablespoons 4 butter
1 teaspoon 1 cumin
salt and pepper to taste

Equipment

Cast iron skilletBuy here
Chef’s knifeBuy here
TongsBuy here

Directions

Preheat your oven to 425°F.
Place the poblano peppers in a cast iron skillet. Coat with extra virgin olive oil, and roast them in the oven for 20 minutes. Remove the peppers from the oven, and set them aside to cool. Turn the oven temperature down to 375°F.

Once they’re cool enough to handle, peel the skin off the peppers and chop.
Season the pork chops with salt and ground black pepper.
Retaining the juice and oil from roasting the poblano peppers, heat the same cast iron skillet over medium-high heat. Add another tablespoon or two of olive oil if need be. Sear the pork chops for 3-4 minutes on each side, until they develop a golden crust. Remove the pork chops from the skillet and set aside.
Add butter to the skillet and allow it to melt. Use tongs or a spatula to scrape up any browned bits from the bottom of the skillet. Add the chopped onion and minced garlic. Saute for a 3-4 minutes or until soft. Add the chopped poblano peppers and cook for another 2-3 minutes.
Pour in the heavy cream and bring the mixture to a simmer. Cook until the sauce thickens, about 5-7 minutes.
Return the seared pork chops to the skillet, and coat them with the creamy poblano sauce. Place the skillet in the oven, and bake for 25 minutes. If using a meat thermometer, the internal temperature should be 145°F.
Allow the pork chops to rest 5 minutes before serving. Serve atop a side like culantro-lime rice and spoon additional creamy poblano sauce over the pork chops.
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