Creamy Poblano Pork Chops

By SusieQusie on July 06, 2005

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Ingredients

    1. 4 pork chops, bone- in, 1/2 thick
    2. 2 tablespoons olive oil
    3. 2 teaspoons southwest Emeril's Original Essence
    4. 1 medium onion, sliced
    5. 2 tablespoons poblano peppers, minced
    6. 1 garlic clove, minced
    7. 2 tablespoons white wine or 2 tablespoons vermouth
    8. 1 tablespoon cilantro, chopped
    9. 1 (10 1/2 ounce) cans 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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