1 large poblano chile pepper, seeded and thinly sliced
1 small onion, thinly sliced
1 pear, sliced
3 tablespoons extra-virgin olive oil
Freshly ground pepper
4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each)
1 teaspoon finely chopped fresh thyme
2/3 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1/2 cup chopped fresh cilantro
Instructions
Preheat the broiler. Bring 1 1/2 cups water to a
simmer in a saucepan. Reduce the heat to medium low
and stir in the rice, smashed garlic and 1/4 teaspoon
salt. Cover and cook until the water is absorbed and
the rice is tender, 16 to 18 minutes; set aside.
Meanwhile, toss the poblano, onion, pear, 1
tablespoon olive oil, 1/2 teaspoon salt and a few
grinds of pepper on a rimmed baking sheet. Broil,
stirring occasionally, until softened and charred in
spots, 8 minutes; set aside.
Season the pork with salt, pepper and the thyme. Heat
the remaining 2 tablespoons olive oil in a large
skillet over medium-high heat. Add the pork; cook
until well browned, about 5 minutes per side. Remove
to a plate. Add the poblano mixture and sliced garlic
to the skillet. Cook until the garlic softens, 2
minutes. Add the broth and cook, scraping up any
browned bits, 1 minute. Remove from the heat; stir in
the vinegar and half of the cilantro. Season with
salt.
Fluff the rice, discard the smashed garlic and stir
in the remaining cilantro. Season with salt. Serve
with the pork and poblano mixture.
Originally Submitted
11/9/2014
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