Easy Chile Verde Pork Chop Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F.

Use thick bone-in pork chops for the recipe.

Roast assorted chilies (jalapeños and serranos) along with a whole onion and garlic clove in the oven until fragrant and blistered, about 20 minutes, turning occasionally.

Heat 1/4 cup of canola oil in a cast iron skillet over high heat.

Season the pork chops with garlic salt, ground cumin, and cracked pepper on both sides.

Lightly dredge the seasoned pork chops in flour.

Sear the pork chops in the hot oil until browned, about 4 minutes on each side.

Blend roasted jalapeños, serranos, onion, garlic, and 1 cup of water with 1 tablespoon of granulated bouillon, a dash of cumin, and 1 tablespoon of dried oregano until smooth.

Add more water (up to 1.5 cups) to achieve desired consistency for the chili sauce.

Pour the blended chili sauce over the browned pork chops in the skillet, ensuring they are well covered.

Transfer the skillet to the oven and bake for about 30 minutes until the pork chops are fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens