Poblano Pork Chop Recipe

Inspired by STIRR

Time1h

Serves4

GREEN APPLE TOMATO CHUTNEY, WHIPPED POTATOES, POBLANO CREAM

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Ingredients

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Poblano Pork Chop

4 pieces Pork Chops

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

2 pieces Poblano peppers

1 cup Heavy cream

2 pieces Green Apples

2 pieces Tomatoes

1 medium Onion

2 tbs sugar

4 tbs Butter

1 cup Milk

2 large Potatoes

Method

Cooking Instructions

Prepare the Chutney

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until translucent. Add chopped green apples, tomatoes, and sugar. Cook for about 10 minutes until the mixture thickens. Set aside.

Cook the Pork Chops

Season the pork chops with salt and black pepper. In a skillet, heat the remaining olive oil over medium-high heat. Sear the pork chops for 4-5 minutes on each side until cooked through. Remove from heat and let rest.

Prepare the Poblano Cream

Char the poblano peppers over an open flame or grill until blackened. Place them in a bowl and cover for 10 minutes. Peel the skins, remove seeds, and chop. In a saucepan, combine chopped poblanos and heavy cream. Simmer for 5 minutes.

Make Whipped Potatoes

Peel and chop potatoes. Boil in salted water until tender, about 15 minutes. Drain and return to the pot. Add butter and milk, and mash until smooth and creamy.

Serve

Plate the pork chops with a generous serving of whipped potatoes and top with the green apple tomato chutney. Drizzle with poblano cream.