Rustle Up These Cowboy Pork Chops for a Hearty One-Pot Dinner
Ingredients
- 4 bone-in rib-cut pork chops
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 pound potatoes
- 1 medium yellow onion
- 1 can chopped green chiles
- 11/4 envelopecup taco seasoning mix
- 3 medium garlic cloves
- 3/4 cup chicken broth
- 1 cup heavy whipping cream
- Chopped fresh cilantro
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Instructions
- Season both sides of the pork chops evenly with the salt and pepper. Heat the oil in a large Dutch oven over medium-high until the oil shimmers. Add 2 of the pork chops and cook, undisturbed, until browned on both sides, about 4 minutes per side (the pork will not be fully cooked). Transfer the pork chops to a clean plate.,Repeat the cooking process with the remaining 2 pork chops. Do not wipe the Dutch oven clean.
- Reduce the heat to medium. Add the potatoes and onions to the Dutch oven and cook, stirring often, until the onions are translucent and the potatoes are slightly browned, about 4 minutes.,Add the canned chiles, taco seasoning, and garlic and cook, stirring constantly, until fragrant, about 1 minute.
- Add the chicken broth to the pot, scraping up any browned bits on the bottom of the Dutch oven. Whisk in the heavy cream. Bring to a vigorous simmer, stirring often, until the sauce has thickened slightly and coats the back of a spoon, about 5 minutes.
- Shingle and nestle the pork chops into the sauce, flipping them to coat both sides. Cover the Dutch oven with a tight-fitting lid.,Bake until the potatoes are tender and the pork chops are cooked through (145°F on an instant-read thermometer), 10 to 15 minutes.
- Garnish with the chopped cilantro and serve.,Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original