This approach to making the best Pork Chops with Chiles Rellenos and Ancho Sauce is classic! It’s a flawless and tempting recipe to follow. And it’s a comforting dish for home cooks to elevate their cooking skills with.
It will be the crowning achievement for all home cooks out there. It’s a good grilled recipe to make. And if you to make it even more special, you can fry it too! It’s super simple and efficient to make.
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Making Pork Chops with Chiles Rellenos and Anchor Sauce
If you’ve already loved eating pork chops, this recipe is a swoon-worthy selection. It’s all about keeping the meat tender and the sauce tangy and spicy.
This recipe offers 6 servings so you can adjust the ingredients accordingly.
Before you move on to the recipe, there is something you should know about cooking pork chops. This could make or break the texture and flavor of the pork chops. It could either be extremely juicy and delicious or brittle and dry.
So if I were you, I’d read a few tips before jumping into the recipe.
How to make
Pork Chops with Chiles Rellenos and Ancho Sauce Recipe
Pork Chops with Chiles Rellenos and Ancho Sauce is a smooth and juicy recipe with a rich meat flavor. ✓ Perfect for a hearty and appetizing meal.
Type: Main dish
Preparation Time: PT30M
Cooking Time: PT30M
Total Time: PT1H
- 6 stemmed large poblano chiles
- 12 ounces of unpeeled, cubed baby potatoes
- 1 teaspoon of cumin seeds
- 1 cup of chicken broth
- 6 loin chops
- 1-1/4 cups of oregano leaves
- Half a cup of orange juice
- 5 teaspoons of ancho chile powder
- 1 tablespoon of honey
- 1 tablespoon of tomato paste
- 1 stick of cinnamon
- 1 clove of pressed garlic
- 1 tablespoon of Kosher salt
- Olive oil
Pork Chops with Chiles Rellenos and Ancho Sauce Recipe:
- Charring the chile over the flame until they have black lines all over is necessary. Once they’re charred, put them in a bowl. Wrap with a paper towel or plastic wrap to prevent the steam from escaping. Keep it aside for 15 minutes. After 15 minutes are over, and the charred chile has steamed, remove the seeds without tearing the chile’s flesh. Cut the chile into slits. Toast cumin seeds on a skillet on high to medium heat until it emanates a fragrant and smoky scent. Set the toasted cumin seeds aside.
- Add the potatoes in boiling salted water and cook until they are tender. Add the boiled potatoes into a bowl and mix well with cheese, oregano, roasted cumin seeds. Take out your baking sheet and place a layer of foil. Season the mixture according to your personal taste. Fill the chiles with the potato mixture. The best way to do this is to hold the chile in your palm and compress the chile slightly once it’s filled with the mixture. Line the stuffed chile on the baking sheet.
- Add chicken broth, chile powder (2 teaspoons), honey, tomato paste, cinnamon stick, and garlic in a saucepan. Simmer over medium to high heat until the gravy reduces and thickens. This should take about 10 minutes.
- In a separate bowl, combine chile powder (3 teaspoons) with one tablespoon of salt. Season the pork chops with this and marinate at room temperature for 2 hours. If you are short on time, you can marinate the pork chops first before. The longer the pork chops are seasoned, the richer the flavor. Place the pork chops on a grill pan or barbecue. Flip the chops until they are cooked throughout. The ideal amount of time for cooking one side of pork chops is about 4-5 minutes.
- As soon as you start to grill the pork chops, bake the chile until the cheese melts. This should take between 10 to 15 minutes. So the pork chops and chile are ready to serve at the same time. Plate one pork chop with one chile and drizzle the sauce with oregano leaves over it.
Always season the pork chops 30 minutes before cooking them
One of the most common mistakes home cooks make is not seasoning the meat before cooking. It’s the first step to extracting the meat’s natural flavors and texture while cooking.
The salt intensifies the flavor and texture of the pork chops. It’s essential to season correctly and for at least half an hour before grilling the meat. You can add the marinade for later, but salt is essential for boosting the flavor of chops.
Using a cooking temperature is ideal
The best way to know when the pork chops are done is with an internal thermometer. As soon as the thermometer reads 145 degrees Fahrenheit, you know that they’re done.
If all the pork chop cuts are of the same thickness, you can take them out all at the same time. But if some pork chops are thicker or thinner than others, you have to check the temperature of every porkchop before removing them off the pan.
Rub the spices into the meat
Using your hands to rub the spices into the meat will improve the texture and flavor of the meat. You can even add a little bit of flour to improve texture. The pork chops develop a crust-like but tender texture which also browns very well and is super delicious with this recipe.
As opposed to using a spoon to blend the herbs/seasons with the pork chops, rubbing is better. You can make sure that the spices reach every part of the meat so nothing gets left behind.
Always cook pork chops at room temperature
Never cook the pork chops straight out of the refrigerator. It’s important to cook pork chops at room temperature. So leave it outside for 30 minutes or so. This makes sure that the pork chops cook thoroughly well and are tender and juicy.
The last thing you need is to cook brittle and hard meat. For the meat to cook in its natural flavors, cooking it at room temperature is very important.
Not so long ago, cooking pork chops at home was a herculean task. But now, you can make Pork Chops with Chiles Rellenos and Ancho Sauce like it’s no big deal! It’s super easy and quick to make. And with the right seasoning, you won’t ever regret making them at home.
From a very young age, I found the whole concept of bringing together all sorts of different ingredients and then combining them all to prepare a wholesome meal incredibly fascinating. But most of this interest and passion came from managing multiple albeit not life-threatening medical conditions. Eating fresh, hearty, home-cooked meals started as a compulsion but soon transformed into a lifestyle choice that I could not be any more grateful for at this point.
So I decided to pursue cooking as a professional career. And the American Culinary Federation certification program made it possible for me to become a certified chef. I have worked as a professional cook for the most part of my adult life. Meal planning and prepping, supervising other cooks, ordering food supplies, ensuring health/sanitation regulations, and more – these were some of the most important responsibilities that have taught me more than anything or anyone ever could.