PORK CHOPS WITH CREAMY POBLANO SAUCE
Jazz up ordinary pork chops by serving them with an easy, scrumptious sauce made with creamy poblano and queso soup and some milk. It adds fabulous flavor to perfectly seasoned chops. Plus, you can have this delicious meal on the table in just 25 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
- Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 6.9 g, Cholesterol 58.6 mg, Fat 20.1 g, Fiber 0.2 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 658.8 mg, Sugar 0.8 g
POBLANO-AND-CHEESE-STUFFED PORK CHOPS
Oaxaca cheese is mild and creamy with a great stretch; we like to think of it as the perfect marriage of mozzarella and string cheese. It helps cut the heat from the poblano pepper in this dish, while also adding a creamy texture without completely oozing out of the pork chops.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes.
- Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper.
- With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes.
- Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.
Nutrition Facts : Calories 660, Fat 38 grams, SaturatedFat 17 grams, Cholesterol 167 milligrams, Sodium 616 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 52 grams, Sugar 8 grams
PORK CHOPS WITH CHARRED ONION AND POBLANO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.
Nutrition Facts : Calories 440 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 54 milligrams, Sodium 430 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 26 grams
AMAZING PORK CHOPS IN CREAM SAUCE
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Provided by CHRISTINEPEREZ
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g
CREAM CHEESE PORK CHOPS
Balsamic vinaigrette perks up these creamy chops that are so easy to make, you can have them on the table in just about 30 minutes. Serve with a quick veggie or a side salad for a delicious meal.-Sherry Thompson of Seneca, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.
Nutrition Facts : Calories 410 calories, Fat 27g fat (11g saturated fat), Cholesterol 118mg cholesterol, Sodium 456mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
CREAMY POBLANO PORK CHOPS
Make and share this Creamy Poblano Pork Chops recipe from Food.com.
Provided by SusieQusie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Remove visible fat from chops & sprinkle with Emeril's seasoning.
- Heat olive oil in frying pan & quickly brown the chops on both sides.
- Remove meat to a baking dish & add onion & poblano to oil. Cook & stir till both soften, 3-4 minutes.
- Add minced garlic & cook for another 2 minutes.
- Pour in wine to deglaze the pan.
- Stir in soup & cilantro. Heat through.
- Pour sauce mixture over pork chops, cover tightly with foil & bake for 45 minutes.
- Before serving, garnish with additional cilantro sprigs, if desired.
Nutrition Facts : Calories 302.4, Fat 21, SaturatedFat 5.9, Cholesterol 75, Sodium 68.8, Carbohydrate 3.2, Fiber 0.4, Sugar 1.3, Protein 22.9
GRILLED PORK CHOPS WITH POBLANO CREAM SAUCE
My mom gave me a ton of poblano peppers from her garden ... I had never used these before and went online to find something to do with them. I found this recipe in my search and WOW, it is good !! I hope you all like it too !!
Provided by pammyt
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the Poblano Cream Sauce:.
- Roast Poblano chilies on rack over gas burner or on pan beneath broiler until charred on all sides.
- Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes.
- Peel peppers, then cut each in half and remove ribs and seeds.
- Chop peppers coarsely and set aside.
- Melt butter in skillet over medium heat.
- Add garlic and onion and sauté until onion just begins to brown, 4 to 5 minutes.
- Stir in broth and whipping cream.
- Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minute.
- Stir in chopped chilies and simmer 1 minute.
- add salt and pepper to taste and keep warm.
- For the pork chops:.
- Season with Malibu (or other seasoning) and grill on outdoor grill, 3-4 minutes on each side
- To serve:.
- Plate pork chop and cover with Poblano Cream Sauce.
- Enjoy !
CREAMY POBLANO CHILE PORK SHOULDER RECIPE
Make a tender pork shoulder recipe with a long, slow bake in the oven. Our Creamy Poblano Chile Pork Shoulder Recipe is a great option for the weekend.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325ºF.
- Cook meat and garlic in ovenproof Dutch oven or large deep skillet on medium heat 5 to 8 min. or until meat is evenly browned on all sides, turning occasionally. Add broth to pan; cover. Bake 1-1/2 hours or until meat is tender and done 145ºF). Remove meat from pan; discard drippings. Cover; let stand 10 min.
- Meanwhile, blend cream cheese spread, milk and 4 chiles in blender until smooth. Add to saucepan; cook and stir 5 min. or until heated through.
- Cut remaining chiles into strips; place in skillet sprayed with cooking spray. Cook and stir 5 min. or until heated through.
- Slice meat. Serve topped with poblano sauce, poblano strips and pomegranate seeds.
Nutrition Facts : Calories 320, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
PORK CHOPS WITH PARMESAN SAUCE
Moist and tender chops make a speedy and comforting weeknight meal. They're dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here's a new family favorite! Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.
Nutrition Facts : Calories 244 calories, Fat 11g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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5/5 (1)Author Alejandro MayaServings 4Total Time 1 hr
- Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then slice them into 1/4-inch strips.
- In a large, deep skillet, melt the butter in the oil. Season the pork chops with salt and pepper and dredge them in flour. Add the chops to the skillet and cook over moderately high heat, turning once, until golden brown, about 7 minutes. Transfer to a plate.
- 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. Add the poblanos and the 1 tablespoon of flour and cook over moderate heat, stirring, until the flour is lightly golden, about 3 minutes. Add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chops to the skillet and simmer over a moderately low heat, turning once, until cooked through, 7 to 10 minutes. Transfer the chops to a platter. Stir the crème fraîche into the gravy and season with salt and pepper. Spoon the poblano gravy over the chops and serve with steamed rice.
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