Ingredients
4 poblano chiles
1 tbsp. unsalted butter
1 tbsp. canola oil
4 pork rib chops
kosher salt
Freshly ground pepper
1 tbsp. all-purpose flour
all-purpose flour
1 large red onion
2 clove garlic
2 c. chicken stock or low-sodium broth
2 tbsp. Creme fraiche
Steamed rice
Preparation
Step 1Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then slice them into 1/4-inch strips.Step 2In a large, deep skillet, melt the butter in the oil. Season the pork chops with salt and pepper and dredge them in flour. Add the chops to the skillet and cook over moderately high heat, turning once, until golden brown, about 7 minutes. Transfer to a plate.Step 3Add the onion, garlic, and a generous pinch each of salt and pepper to the skillet and cook over moderate heat, stirring occasionally, until very tender and caramelized, about 8 minutes. Add the poblanos and the 1 tablespoon of flour and cook over moderate heat, stirring, until the flour is lightly golden, about 3 minutes. Add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.Step 4Return the chops to the skillet and simmer over a moderately low heat, turning once, until cooked through, 7 to 10 minutes. Transfer the chops to a platter. Stir the crème fraîche into the gravy and season with salt and pepper. Spoon the poblano gravy over the chops and serve with steamed rice. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
