It may be past time to dance to a new tune with pork chops… And if you like a little spice in your life, then you must try these Pork Chops with Green Chiles and Onions. A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue fades slightly as they simmer, but their spicy essence intensifies into a delicious sauce.
I always keep a jar of pickled jalapeños in the fridge for nacho toppings, so they came in handy for this recipe. These jalapeños are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapeños good in the fridge for up to two months—although, I’ve had them last much longer. *See recipe below.
The directions indicate to cook the chops another 5 minutes once they’re nestled back into the onion mixture. Because ours were closer to 1 1/2″ thick, they took an additional 3-4 minutes. If perchance you plate them too soon and they seem a bit too pink, you can always zap them in the microwave for a couple of minutes.
Now kick up your heels and shake those maracas!
- 1 tsp. ground cumin
- 1 tsp. pure ancho chile powder or chili powder
- Kosher salt and freshly ground black pepper
- 4 center-cut boneless pork chops, about 1 inch thick (about 1-1/2 lb. total)
- 3/4 cup chicken broth; more as needed
- 1 4-oz. can chopped green chiles
- 3 Tbs. chopped jarred jalapeños (from about 12 slices)
- 1 Tbs. cider vinegar
- 3/4 cup all-purpose flour
- 3 Tbs. olive oil
- 1 medium yellow onion, thinly sliced
- In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside.
- In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.
- Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes.
- Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.
- Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes.
- Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper.
- Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink.
- Serve the pork chops topped with the sauce.
By Tony Rosenfeld from Fine Cooking
- 1 cup white vinegar
- 1 cup water
- 2 cloves garlic, smashed
- 2 tablespoons sugar (or less)
- 1 tablespoon salt
- 7-8 jalapeño peppers, thinly sliced
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeño slices, stir, and remove from heat.
- Let sit for at least 8 minutes then use tongs to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months (sometimes longer.)