Spicy Pork Chops with Green Chiles, Roasted Red Peppers and Onions Adapted from Fine Cooking Magazine

         Usually, I soft-pedal the whole issue of heat in the recipes I share with you.  That’s because I think a lot of people are uneasy about any food that’s described as spicy.  I do get it.  What’s the pleasure in having your mouth feel like it’s on fire?  Or breaking out in a cold sweat after a bite or two?  Usually when I do share a spicier dish, I tell you that cutting back on Cayenne or eliminating the seeds in Jalapenos will yield a kinder, gentler dish.  But today, I am not going to do that.  This version of plain old Pork Chops gets its character from a really great combination of spicy-hot ingredients.  And let’s face it, pork chops can use the help.

Fine Cooking's Version was too beige for me

         I’ve never met a piece of pork I don’t like so it’s hardly that I am not a fan of the Pork Chop.  But ‘the other white meat’ tends to be very bland and can dry out in a matter of minutes.  Brining can help make a juicier pork chop.  But avoid anything labelled ‘extra juicy’.  These chops have been given additives that turn rubbery fast. Instead, choose all-natural pork chops.  The Frenched Pork chops from Trader Joe’s are what we used here and they were terrific.  This recipe is a quick braise which gives the meat plenty of moist goodness.  It’s very fast cooking too and came right out of Fine Cooking’s “Dinners in 30 minutes”.  I loved the sound of the original dish but I didn’t love the look.  It was all beige all the time.  So I added some roasted red peppers to perk the whole thing up.  Served with some spinach and a smashed potato, it looked a whole lot better than its inspiration. Here’s the recipe:

Recipe for Spicy Pork Chops with Green Chiles, Roasted Red Peppers and Onions

Start with this spice rub

1 tsp. ground cumin
1 tsp. pure ancho chile powder or chili powder
Kosher salt and freshly ground black pepper
4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
3/4 cup lower-salt chicken broth; more as needed
1 4-oz. can chopped green chiles
1/2 roasted red pepper in strips

3 Tbs. chopped jarred jalapeños (from about 12 slices)
1 Tbs. cider vinegar
3/4 cup all-purpose flour
3 Tbs. olive oil
1 medium yellow onion, thinly sliced 

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. 

In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.

Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.

Over medium-high heat, add the remaining 1 Tbs. oil and the onion and the red pepper strips to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper. 

Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink. 

Serve the pork chops topped with the sauce.