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, capsule 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. Itâ€™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.