Spicy Green Chile Pork Chops

with Summer Squash, Corn, & Quinoa

50 MIN

2 Servings

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From the Test Kitchen

This recipe is inspired by the lively flavors of Southwestern cuisine. To make a vibrant sauce for our pork chops, we’re roasting a jalapeño alongside a milder poblano pepper, then simmering them in a pan with lime juice and sugar to balance out the heat. (The sauce packs a punch, so be sure to only put as much as you’d like on top of the chops!) On the side, we’re making a late-summer medley of sautéed corn and squash, tossed with earthy red quinoa.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

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Cook Along

1 Prepare the ingredients:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the lime. Peel and small dice the onion. Cut the squash into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Roughly chop the cilantro leaves and stems. Cut off and discard the poblano pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Cut off and discard the jalapeño pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds, then wash your hands.

2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the poblano pepper and jalapeño pepper on the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange cut side down. Roast 11 to 13 minutes, or until browned and tender. Transfer to a cutting board. When cool enough to handle, keeping the peppers separate, roughly chop.

3 Cook the quinoa:

While the peppers roast, thoroughly rinse the quinoa under cold water; add to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot. Stir in the juice of 1 lime wedge. Set aside in a warm place.

4 Cook the vegetables:

While the quinoa cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the squash and corn; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned. Turn off the heat; stir in the juice of 1 lime wedge. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

5 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork chops and cook 4 to 6 minutes per side, or until cooked through. Leaving any browned bits (or fond) in the pan, divide between 2 dishes.

6 Make the sauce & plate your dish:

To the pan of reserved fond, add the chopped poblano pepper, sugar, the juice of the remaining lime wedges, ¼ cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste. To the pot of cooked quinoa, add the cooked vegetables and half the cilantro. Stir to combine; season with salt and pepper to taste. Divide between the dishes of cooked pork chops. Top the pork chops with as much of the sauce as you’d like. Garnish with the remaining cilantro. Serve with any remaining sauce on the side. Enjoy!