Smothered Pork Chops with Poblano Gravy

1. 1

   Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over.

2. 2

   Let cool.

3. 3

   Peel, seed and stem the chiles, then slice them into 1/4-inch strips.

4. 4

   In a large, deep skillet, melt the butter in the oil.

5. 5

   Season the pork chops with salt and pepper and dredge them in flour.

6. 6

   Add the chops to the skillet and cook over moderately high heat, turning once, until golden brown, about 7 minutes.

7. 7

   Transfer to a plate.

8. 8

   Add the onion, garlic and a generous pinch each of salt and pepper to the skillet and cook over moderate heat, stirring occasionally, until very tender and caramelized, about 8 minutes.

9. 9

   Add the poblanos and the 1 tablespoon of flour and cook over moderate heat, stirring, until the flour is lightly golden, about 3 minutes.

10. 10

    Add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.

11. 11

    Return the chops to the skillet and simmer over a moderately low heat, turning once, until cooked through, 7 to 10 minutes.

12. 12

    Transfer the chops to a platter.

13. 13

    Stir the creme fraiche into the gravy and season with salt and pepper.

14. 14

    Spoon the poblano gravy over the chops and serve with steamed rice.

* Per serving · 4 servings · Values may vary.