Best 4 Grilled Pork Chops With Poblano Cream Sauce Recipes

Indulge in a symphony of flavors with our grilled pork chops, masterfully paired with a creamy poblano sauce. This delectable dish combines the savory essence of grilled pork with the rich, smoky notes of poblano peppers, creating a culinary masterpiece. As you bite into the tender, juicy pork chops, the creamy poblano sauce envelops your taste buds, tantalizing them with a harmonious blend of spice, smokiness, and a touch of sweetness. Accompanying this main course are two additional delectable recipes: a refreshing poblano rice that captures the essence of Mexico and a flavorful avocado salsa that adds a vibrant pop of freshness to each bite. Get ready to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORK CHOPS WITH CHERRY SAUCE

Grilled Pork Chops With Cherry Sauce image

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

Steps:

Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

JALAPEñO GRILLED PORK CHOPS

Jalapeño Grilled Pork Chops image

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.

Provided by Eric Kim

Categories dinner, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 large jalapeños, stemmed
5 large garlic cloves, peeled
1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
2 tablespoons rice vinegar
1/2 cup olive oil, plus more for cooking
1 tablespoon kosher salt (Diamond Crystal)
2 teaspoons granulated sugar
8 thin-cut, bone-in pork loin chops (1/2-inch thick)
1 large jalapeño, thinly sliced into rings
1 small red onion, thinly sliced into rings
1/3 cup rice vinegar
1 teaspoon kosher salt (Diamond Crystal)
2 tablespoons granulated sugar
Cilantro leaves and tender stems, for garnish
Cilantro rice or cooked white rice, for serving (optional)

Steps:

Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.

PORK CHOPS WITH CREAMY POBLANO SAUCE

Pork Chops with Creamy Poblano Sauce image

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

Ingredients

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

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

PORK CHOPS WITH POBLANO PEPPER AND ONION CREAM SAUCE - ATKINS -

Pork Chops With Poblano Pepper and Onion Cream Sauce - Atkins - image

From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 7.5 carbs, 1.5 grams fiber, 6 net carbs, 45.5 grams protein, 37.5 grams fat, 557 cal

Provided by mariposa13

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
4 center-cut pork chops (about 10 oz each)
salt and pepper
1 cup poblano pepper, seeded and chopped
1 cup yellow onion, chopped
1 cup heavy cream
1/4 cup water

Steps:

Heat olive oil in large skillet over med-high heat until hot but not smoking.
Season pork with salt and pepper, and cook 4-5 min each side, until golden brown.
Transfer pork to plate and keep warm.
Reduce heat to med-low.
Add poblano chilis, onion, salt, and pepper and cook, stirring occasionally, for 6-7 minute.
Stir in cream and waer and bring to simmer.
Add pork chops and cook for 2 min each side.
Transfer to platter and pour cream sauce on top.

Nutrition Facts : Calories 703.6, Fat 50.7, SaturatedFat 23.4, Cholesterol 233, Sodium 161.2, Carbohydrate 5.4, Fiber 0.7, Sugar 1.8, Protein 54.4

Tips:

Choose high-quality pork chops: Look for pork chops that are at least 1 inch thick and have good marbling. This will help ensure that the chops stay juicy and flavorful during grilling.
Marinate the pork chops before grilling: Marinating the pork chops in a flavorful marinade will help tenderize the meat and infuse it with flavor. You can use a variety of marinades, such as a simple olive oil and herb marinade, a tangy citrus marinade, or a spicy chili marinade.
Grill the pork chops over medium heat: Grilling the pork chops over medium heat will help prevent them from drying out. Cook the chops for 8-10 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
Make the poblano cream sauce while the pork chops are grilling: The poblano cream sauce is a quick and easy sauce that can be made while the pork chops are grilling. Simply roast the poblano peppers until they are charred, then puree them with cream, garlic, and spices.
Serve the pork chops with the poblano cream sauce: Once the pork chops are grilled and the poblano cream sauce is made, serve the chops immediately with the sauce. You can also garnish the chops with fresh cilantro or parsley.

Conclusion:

Grilled pork chops with poblano cream sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork chops are juicy and flavorful, and the poblano cream sauce is creamy and tangy. This dish is sure to please everyone at the table.