Creamy Poblano Pork Chops

Submitted by SusieQusie

"Lean pork chops cooked in a spicy cream sauce."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 4

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.

Reviews

[Galley Wench]

Susie: SOOOOO flavorful! I was unable to find canned poblano soup (in Arizona . . . go figure), so used Campbell's new Southwester Corn Chowder and it was spectacular. I had thick cut pork chops . . however next time I think I'll use thinner chops. VERY GOOD! Thanks for sharing