Pork Chops with Poblano Chile Sauce
Pork Chops with Poblano Chile Sauce
Costillas de Cerdo con Salsa de Chile PoblanoAn intriguing green sauce of roasted, peeled, and blended poblano chiles perfectly compliments grilled pork chops. The chops can be grilled outdoors on a barbecue grill or indoors on a stove top grill pan. Serve with Pan-Roasted Potatoes and Carrots.
Ingrediënten
Makes 4 servings
- 2 large poblano chiles roasted, peeled, and seeded, veins removed
- 2 tablespoons olive oil
- ¼ medium white onion chopped
- 2 large garlic cloves thinly sliced
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ corn tortilla cut into 2-inch pieces
- ¾ cup canned fat-free reduced-sodium chicken broth
- ¾ teaspoon salt or to taste
- 4 boneless center-cut pork loin chops 3⁄4-inch thick
- 1 medium tomato seeded and finely diced
Instructies
- Chop the roasted chiles and put them in a blender.
- Reserve.
- In a medium saucepan, heat 1 tablespoon of the oil over medium-low heat and cook the onion, garlic, and oregano, covered, stirring frequently, until the onion is tender, but not brown, about 5 minutes.
- Transfer to the blender with the chiles.
- Add the tortilla and chicken broth.
- Blend until very smooth.
- Return the blended mixture to the same saucepan.
- Add ¼ teaspoon of the salt.
- Bring to a boil and cook, stirring, 4 to 5 minutes to blend the flavors.
- Add salt, if needed, and reserve off heat.
- Trim all the fat from the pork.
- Brush the chops with the remaining oil and season with salt.
- Heat a large stovetop grill pan, or prepare an outdoor grill (and grease the rack).
- Cook the pork until well marked from the grill, about 5 minutes.
- Turn the meat; reduce the heat to medium-low, and cook about 3 minutes or until the meat is no longer pink inside, but still juicy.
- Reheat the sauce.
Notes / Tips / Wine Advice:
Serve the meat with the heated sauce spooned on top. Garnish with diced tomato.
