Creamy Poblano Pork Chops Recipes

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PORK CHOPS WITH CREAMY POBLANO SAUCE

Jazz up ordinary pork chops by serving them with an easy, scrumptious sauce made with creamy poblano and queso soup and some milk. It adds fabulous flavor to perfectly seasoned chops. Plus, you can have this delicious meal on the table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 25m

Yield 4

Number Of Ingredients 10



Pork Chops with Creamy Poblano Sauce image

Steps:

  • Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
  • Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 6.9 g, Cholesterol 58.6 mg, Fat 20.1 g, Fiber 0.2 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 658.8 mg, Sugar 0.8 g

½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
4 (6 ounce) bone-in center pork chops, about 3/4-inch thick
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil
1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
¼ cup milk
1 tablespoon chopped fresh cilantro leaves

POBLANO-AND-CHEESE-STUFFED PORK CHOPS

Oaxaca cheese is mild and creamy with a great stretch; we like to think of it as the perfect marriage of mozzarella and string cheese. It helps cut the heat from the poblano pepper in this dish, while also adding a creamy texture without completely oozing out of the pork chops.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Poblano-and-Cheese-Stuffed Pork Chops image

Steps:

  • Preheat the oven to 450˚ F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes.
  • Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper.
  • With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin.
  • Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes.
  • Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.

Nutrition Facts : Calories 660, Fat 38 grams, SaturatedFat 17 grams, Cholesterol 167 milligrams, Sodium 616 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 52 grams, Sugar 8 grams

4 small sweet potatoes (about 1 1/2 pounds)
1 large poblano chile pepper
4 ounces Oaxaca cheese, pulled into small pieces
1 scallion, thinly sliced
1 clove garlic, grated
1/2 teaspoon grated lime zest, plus lime wedges for serving
Kosher salt and freshly ground pepper
4 bone-in pork chops (8 to 10 ounces each; 3/4 to 1 inch thick)
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
1/4 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into 4 pieces

AMAZING PORK CHOPS IN CREAM SAUCE

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7



Amazing Pork Chops in Cream Sauce image

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

GRILLED PORK AND POBLANO PEPPERS

My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Grilled Pork and Poblano Peppers image

Steps:

  • Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.

3 large poblano peppers
1-1/2 cups shredded Monterey Jack cheese
4-1/2 teaspoons chili powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon aniseed, ground
1/8 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)

CREAMY POBLANO PORK CHOPS

Make and share this Creamy Poblano Pork Chops recipe from Food.com.

Provided by SusieQusie

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9



Creamy Poblano Pork Chops image

Steps:

  • 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.

Nutrition Facts : Calories 302.4, Fat 21, SaturatedFat 5.9, Cholesterol 75, Sodium 68.8, Carbohydrate 3.2, Fiber 0.4, Sugar 1.3, Protein 22.9

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

PORK CHOPS WITH CHARRED ONION AND POBLANO

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Pork Chops with Charred Onion and Poblano image

Steps:

  • 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.

Nutrition Facts : Calories 440 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 54 milligrams, Sodium 430 milligrams, Carbohydrate 47 grams, Fiber 2 grams, Protein 26 grams

1 cup white rice
3 cloves garlic (1 smashed, 2 sliced)
Kosher salt
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

GRILLED PORK CHOPS WITH POBLANO CREAM SAUCE

My mom gave me a ton of poblano peppers from her garden ... I had never used these before and went online to find something to do with them. I found this recipe in my search and WOW, it is good !! I hope you all like it too !!

Provided by pammyt

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled Pork Chops With Poblano Cream Sauce image

Steps:

  • For the Poblano Cream Sauce:.
  • Roast Poblano chilies on rack over gas burner or on pan beneath broiler until charred on all sides.
  • Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes.
  • Peel peppers, then cut each in half and remove ribs and seeds.
  • Chop peppers coarsely and set aside.
  • Melt butter in skillet over medium heat.
  • Add garlic and onion and sauté until onion just begins to brown, 4 to 5 minutes.
  • Stir in broth and whipping cream.
  • Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minute.
  • Stir in chopped chilies and simmer 1 minute.
  • add salt and pepper to taste and keep warm.
  • For the pork chops:.
  • Season with Malibu (or other seasoning) and grill on outdoor grill, 3-4 minutes on each side
  • To serve:.
  • Plate pork chop and cover with Poblano Cream Sauce.
  • Enjoy !

4 pork, center loin chops
malibu seasoning (or your favorite dry rub for grilling)
4 poblano peppers
1 tablespoon butter
1 clove garlic, minced
1/3 cup onion, chopped
1/2 cup chicken broth
1 cup whipping cream
salt
freshly ground pepper

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