Creamy Poblano Pork Chops

Recipe by SusieQusie
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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