I picked up a couple of medium-size poblano peppers at the store yesterday as I wanted to make a creamy sauce for some pretty pork chops. I added a mashed avocado to my sauce, which added nutrients, but absolutely no flavor whatsoever and I will not add it in future. Waste of a good avocado in my opinion. 😉
This recipe was quite tasty if you like the taste of poblanos. As a rule, these peppers are not spicy hot, especially when you roast them as I did for this recipe. Although there are the occasional hot ones out there. However, that has only happened to me one time in 45+ years of cooking with them.
This recipe is suitable for all phases of Atkins, Keto diets and Primal followers. Use coconut milk instead of the cream for Paleo dining.
Variation: Substitute 2 portions of seared boneless chicken breast or chicken thighs for the pork.
2 medium poblano peppers, stemmed, seeded, cut into halves
2 pork chops (mine were 7-oz bone-in)
1-2 tsp. bacon grease
1 clove garlic, minced
¼ c. chopped cilantro
½ c. heavy cream
½ c. chicken broth (I use homemade)
Dash each salt and black pepper
DIRECTIONS: In a skillet, melt the bacon grease and cook the pork chops until brown on both sides and thoroughly done. Remove to a platter for now.
Preheat oven to 375º. Stem, seed and cut pepper into halves lengthwise. Place cut side down on a baking pan and roast for about 20 minutes. Peel as much of the papery skin off as you can get off. Cut into ¼” strips and set aside.
In the skillet you seared the meat in, add the garlic, pepper, cilantro, salt, pepper and saute over medium heat for a few minutes. Add the chicken broth and reduce heat to medium-low. Add cream and simmer for 5 minutes. Replace chops on top and allow them to reheat on low fire. Serve with half the gravy dipped over each chop. ENJOY!
NUTRITIONAL INFO: Makes 2 adult servings, each contains:
552 cals, 39.3g fat, 5.4g carbs, 1.3g fiber, 4.1g NET CARBS, 41.7g protein, 239 mg sodium