Pork Chops With Charred Onion And Poblano Recipe

Name: Pork Chops With Charred Onion And Poblano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white rice; 3 cloves garlic (1 smashed, 2 sliced); Kosher salt; 1 large poblano chile pepper, seeded and thinly sliced; 1 small onion, thinly sliced; 1 pear, sliced; 3 tablespoons extra-virgin olive oil; Freshly ground pepper; 4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each); 1 teaspoon finely chopped fresh thyme; 2/3 cup low-sodium chicken broth; 1 tablespoon apple cider vinegar; 1/2 cup chopped fresh cilantro

Servings: persons

1 cup white rice
3 cloves garlic (1 smashed, 2 sliced)
Kosher salt
1 large poblano chile pepper, seeded and thinly sliced
1 small onion, thinly sliced
1 pear, sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each)
1 teaspoon finely chopped fresh thyme
2/3 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1/2 cup chopped fresh cilantro

1
Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
2
Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.
3
Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.
4
Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup white rice, 3 cloves garlic (1 smashed, 2 sliced), Kosher salt, 1 large poblano chile pepper, seeded and thinly sliced, and more.

Yes, Pork Chops With Charred Onion And Poblano falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops With Charred Onion And Poblano

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