Green Chile Pork Chop Skillet with Corn Relish
Seared pork chops finish in a green chile pan sauce and get a loaded spoonful of fresh corn relish.
Prep: 12 · Cook: 26 · Total: 38 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
A quick skillet dinner with seared pork, roasted green chiles, sweet corn, lime, and a creamy pan sauce.
Story
Theo takes the pork chop route when dinner needs to hit the table with some swagger. These chops get seared hard, then finished in a creamy green chile sauce with sweet corn and lime for a loaded skillet situation. Serve it with tortillas or rice and let that pan sauce do the talking.
By Theo
Ingredients
- 4 boneless pork chops, about 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup fresh or frozen corn kernels
- 1/2 cup diced roasted green chiles
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon fresh lime juice
- 2 scallions, thinly sliced
- 2 tablespoons chopped cilantro
Instructions
- Pat the pork chops dry and season both sides with salt and pepper.
- Heat the oil in a large skillet over medium-high heat and sear the chops for 3 minutes per side.
- Lower the heat to medium, cover, and cook for 8 to 10 minutes more, until the pork reaches 145 F.
- Move the chops to a plate and rest them while you add the corn, green chiles, and broth to the skillet.
- Simmer for 4 minutes, stir in the cream and lime juice, and cook until the sauce lightly coats a spoon.
- Return the chops to the skillet, spoon over the sauce, and finish with scallions and cilantro.
Chef Tips
- Use an instant-read thermometer so the chops stay juicy.
- Mild canned green chiles keep the sauce family-friendly; add jalapeno for more fire.
- Serve with rice or warm tortillas to catch every drop of sauce.
Cook's Notes
- Let the chops rest before returning them to the sauce.
- Use a thermometer for a juicy 145 F center.
- Scrape the browned bits into the pan sauce.