I really don’t make pork chops often enough. When I saw that they were on sale this week I was immediately inspired and my mind went to “smothered.” I wanted to jazz them up even more and ended up creating these Smothered Chile Verde Pork Chops. They are like the traditional creamy smothered chops that we all love but with a Mexican twist!
I promise there’s a pork chop under there! My grandma made smothered pork chops often when I was a child and I loved them. There’s just something comforting about the creamy sauce and flavorful pork over a bed of rice. This sauce is from scratch too and very easy to make. Let’s get cooking!
Preparing the Pork Chops
For the spice blend, you will mix cumin, oregano, garlic powder, onion powder, salt and pepper together.
Rub the spice blend on both side of the pork chops.
Heat a large nonstick skillet to medium-high and cook pork chops for about 5 minutes per side. My pan wasn’t big enough so I had to work in batches.
Once the chops are browned on both sides, set them aside on a plate.
Finishing up the Smothered Chile Verde Pork Chops
Next, add butter to the skillet and add one large sliced onion. Cook until browned, about 10 minutes.
After that, you will make a roux for the creamy sauce. Add flour to the onions and stir around for about one minute. Then whisk in chicken broth, salsa verde, and milk. It will thicken quickly!
Add the pork chops back to the skillet and spoon sauce over the tops. Cover and cook on medium-low for 10 more minutes to allow the pork to cook through.
Once they are done, sprinkle with about 2 tablespoons fresh chopped parsley or cilantro. Serve over rice.
That sauce is seriously to die for! I had seconds of just the rice and sauce. My husband said to add these Smothered Chile Verde Pork Chops to his favorites list! The pork turns out so tender and flavorful, the onions are sweet and brown, and the sauce is creamy with a hint of salsa verde spice. I can’t wait to make this one again!
Sponsored post for Lee’s Marketplace. Ingredients on sale March 16-22: pork chops, salsa verde, flour, butter, chicken broth
Smothered Chile Verde Pork Chops
- 4 bone-in pork chops (medium thickness)
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil (or any high heat oil)
- 2 tablespoons butter
- 1 large yellow onion, sliced into half circles
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1/2 cup milk
- 2-3 tablespoons fresh parsley or cilantro, chopped
- Cooked rice for serving
- In a small bowl, combine dry spices then sprinkle liberally on both sides of pork chops.
- Heat a large non-stick skillet to medium-high then add canola oil. Add pork chops and brown for about 5 minutes on each side. (You may have to work in batches depending on skillet size.) Set browned chops aside on a plate and reduce heat to medium.
- Add butter to skillet then onions. Saute for 10 minutes or until onions are browned.
- Sprinkle onions with flour and stir to combine. Slowly whisk in broth then salsa verde and milk. Sauce should thicken up quickly. Reduce heat to medium-low.
- Add pork chops back to pan, making sure to spoon sauce over them. Cover and cook for 10 more minutes or until chops are cooked through. Sprinkle with parsley or cilantro and serve smothered chops over rice.
- Sauce may need a little salt depending on the sodium level of your chicken broth. Taste and add more if needed!