Pork Chops with Goat Cheese & Roasted Poblano Sauce

Pork Chops with Goat Cheese & Roasted Poblano Sauce

Will I sound like a broken record if I say I don’t have time to write a post today? What I do have is a really delicious pork chop. That pork chop is covered in a Roasted Poblano and Goat Cheese sauce. And next to that pork chop is a fluffy pile of Cajun rice (though that recipe will come another day). Altogether, a surprisingly easy and delicious meal!

The roasted poblanos add a subtle, smoky, spiciness that plays well with the tangy goat cheese (thanks to Ile de France for providing me with such tasty ingredients!) and a seared pork chop is the perfect vehicle for scooping the sauce.

Overall, delicious, delicious pork, cheese and peppers. The perfect meal.

Pork Chops with Goat Cheese & Roasted Poblano Sauce

6 pork chops on the bone
2 poblano peppers, roasted*
6 oz. goat cheese (I got mine from Ile de France)
1/2 cup chicken stock or water
salt and pepper
1 tbsp. canola oil

Cook your pork chops the way you like them. Broil, Grill or Skillet. I personally like my pork chops on the skillet. To make them that way, heat a large skillet over medium-high and add the oil. While it’s heating, sprinkle the chops with salt and pepper.

When you’re pan is really hot, add the pork chops, letting them cook for about 4 – 7 minutes on each side undisturbed. The length of cooking time really depends on the thickness of your chops and your desired level of done-ness. Check them often and make sure you don’t overcook. They’re done when you cut one open a little and like the color of the insides.

While your chops are cooking, make the sauce by blending the goat cheese, poblanos and chicken stock in a blender or food processor until smooth.

Serve your pork chops with a few hefty spoonfuls of sauce.

Makes 6 servings.

*To roast a poblano, simply place it on the top-most rack in your oven under a pre-heated broiler. Use tongs to rotate the pepper often, about every minute or so. It’s done when the skin is blistered and charred all around, about 8 minutes. Remove with tongs to a paper bag. Seal the paper bag and wait 5 – 10 minutes, then peel the charred skin off and remove the stems and seeds.

6 Comments

  1. This looks really delicious. I love poblanos & goat cheese, and always have them on hand, but never really thought to combine them. I’ll definitely have to give this a try.

  2. The roasted poblano and goat cheese sound like a wonderful combination. You’ve got to love Ile de France cheese. I was very excited when I won a gift basket from them!

    http://www.cookincanuck.com

  3. Yum! This is another recipe I am going to bookmark to make. What else do you think this sauce would be good served over?

  4. Thanks everyone!

    Mandy – I think this would make a most awesome pasta sauce or sandwich spread!

  5. Hello,

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  6. I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

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