Boneless Pork Chop With Tomatillo And Poblano Pepper Sauce Recipes

BONELESS PORK CHOP WITH TOMATILLO AND POBLANO PEPPER SAUCE

Steps:

• Peel outer husks (paper like wrapper) off of the tomatillos and wash them. Slice into quarters.
• Slice onion into quarters.
• Remove the stem from the peppers. Slice in half such that the halves are as flat as possible. Remove the seeds.
• Add peppers, sliced tomatillos, onion and garlic cloves to a bowl, drizzle with oil and stir to cover.
• Grill the peppers over direct heat, making sure the skin side is charred. This will allow the skins to be easily peeled. Roast for 4 to 6 minutes on each side.
• Either skewer the tomatillos, onions and garlic on skewers, or use a basket (I recommend the Weber grilling basket). Cook them over direct heat for 7 to 15 minutes, occasionally stirring or turning, until the tomatillos and onions are tender and slightly charred. Remove them from the heat and let cool.
• After peppers have cooled, peel the charred skin from the peppers. This skin is almost plastic-like and isn't too appealing (ha!) to have in your sauce.
• Add tomatillos, onions, garlic and peppers to a blender and blend until smooth. Salt and pepper to taste. Optionally you can add a bit of quality olive oil while blending to smooth out the mixture as well, about a teaspoon will work.
• Salt and pepper the chops and grill over direct medium high heat for 4 to 6 minutes per side.
• Remove chops from grill, slather in the sauce and enjoy!

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

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.