Prep Time::10 mins
Cook Time::25 mins
Total Time::35 mins
Servings::4
Ingredients
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4 bone-in pork chops, about 3/4-inch thick
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt, plus more to taste
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons avocado oil, or other high temperature oil
1 tablespoon unsalted butter
1/2 cup chopped onion
1 tablespoon all-purpose flour
3/4 cup chicken broth
1 (4 ounce) can chopped Hatch green chiles – mild, medium, or hot
1 teaspoon minced garlic
1/2 lime
2 tablespoons crumbled cotija cheese
fresh cilantro for garnish (optional)
Directions
Pat chops dry with paper towels. Combine cumin, onion powder, smoked paprika, salt, garlic, and pepper in a small bowl. Sprinkle chops on both sides with seasoning blend and rub into the meat.
Pour oil into a large, nonstick skillet and heat over medium heat until oil shimmers. Swirl the pan to cover the bottom with oil. Add seasoned chops and cook until browned on both sides, about 3 minutes per side. Remove from the skillet and keep warm.
For sauce, melt butter in the same skillet, stirring up any browned bits. Add onion and cook, stirring occasionally, until soft, about 5 minutes.
Stir in flour, making sure all the flour is coated in oil, and cook until bubbly, about 3 minutes. Add chicken broth to the mixture and stir until smooth.
Add Hatch chiles and minced garlic, and season with salt and pepper. Cook until sauce thickens, about 2 minutes.
Return chops and any accumulated juices to the skillet, and simmer, stirring occasionally, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Squeeze fresh lime juice over the skillet just before serving. Serve with cheese crumbles and garnish with fresh cilantro, if desired.