Creamy Poblano Pork Chops |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Lean pork chops cooked in a spicy cream sauce. Ingredients:
4 pork chops, bone- in, 1/2 thick |
2 tablespoons olive oil |
2 teaspoons southwest emeril's original essence |
1 medium onion, sliced |
2 tablespoons poblano peppers, minced |
1 garlic clove, minced |
2 tablespoons white wine or 2 tablespoons vermouth |
1 tablespoon cilantro, chopped |
1 (10 1/2 ounce) can cream poblano soup, campbell's |
Directions:
1. Preheat oven to 350.
2. Remove visible fat from chops & sprinkle with Emeril's seasoning.
3. Heat olive oil in frying pan & quickly brown the chops on both sides.
4. Remove meat to a baking dish & add onion & poblano to oil. Cook & stir till both soften, 3-4 minutes.
5. Add minced garlic & cook for another 2 minutes.
6. Pour in wine to deglaze the pan.
7. Stir in soup & cilantro. Heat through.
8. Pour sauce mixture over pork chops, cover tightly with foil & bake for 45 minutes.
9. Before serving, garnish with additional cilantro sprigs, if desired.
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