Pork Chops with Charred Onion and Poblano

Total Time:
40 min
15 min
25 min

4 servings

  • 1 cup white rice
  • 3 cloves garlic (1 smashed, 2 sliced)
  • Kosher salt
  • 1 large poblano chile pepper, seeded and thinly sliced
  • 1 small onion, thinly sliced
  • 1 pear, sliced
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each)
  • 1 teaspoon finely chopped fresh thyme
  • 2/3 cup low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chopped fresh cilantro
  • Preheat the broiler. Bring 1 1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 teaspoon salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.

  • Meanwhile, toss the poblano, onion, pear, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Broil, stirring occasionally, until softened and charred in spots, 8 minutes; set aside.

  • Season the pork with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork; cook until well browned, about 5 minutes per side. Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the heat; stir in the vinegar and half of the cilantro. Season with salt.

  • Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.

  • Photograph by Charles Masters

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