Pork Chops with Red Chile Sauce
Tender, pan-seared pork chops are simmered to perfection in a rich, smoky red chile sauce. This classic Southwestern dish brings earthy, complex flavors to your dinner table, perfect for serving with rice or warm tortillas.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Toast and Rehydrate Chiles
- b.Heat a dry cast-iron skillet over medium heat. Working in batches, toast the dried chiles for 20-30 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, or the sauce will be bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with 4 cups of hot water. Let them soak for 30 minutes until fully softened.
- 2
Step 2
- a.Prepare the Sauce Base
- b.While the chiles soak, heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- c.Add the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat.
- 3
Step 3
- a.Blend and Strain the Sauce
- b.Drain the softened chiles, reserving about 1 cup of the soaking liquid. Transfer the chiles to a blender.
- c.Add the cooked onion and garlic, chicken broth, ground cumin, Mexican oregano, and 0.5 tsp of salt to the blender.
- d.Blend on high for 1-2 minutes until completely smooth. If the sauce is too thick, add a splash of the reserved chile soaking liquid to reach a smooth, pourable consistency.
- e.For a silky-smooth texture, strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids with a spatula to extract all the liquid. Discard the solids left in the sieve.
- 4
Step 4
- a.Sear the Pork Chops
- b.Pat the pork chops completely dry with paper towels. Season both sides generously with the remaining 1 tsp of salt and 0.5 tsp of black pepper.
- c.Wipe out the skillet used for the onions and heat the remaining 1 tablespoon of oil over medium-high heat until it shimmers.
- d.Carefully place the pork chops in the hot skillet, ensuring they don't touch. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. The pork will not be cooked through yet. Work in batches if necessary to avoid overcrowding the pan.
- 5
Step 5
- a.Simmer and Finish
- b.Reduce the heat to low. Pour the strained red chile sauce over the seared pork chops in the skillet.
- c.Bring the sauce to a gentle simmer. Cover the skillet and cook for 15-20 minutes, or until the pork chops are tender and cooked through to an internal temperature of 145°F (63°C).
- d.Remove the skillet from the heat and let the pork chops rest in the sauce for 5 minutes before serving.
- 6
Step 6
- a.Garnish and Serve
- b.Serve the pork chops hot, spooning a generous amount of the red chile sauce over the top. Garnish with freshly chopped cilantro.
- c.This dish pairs wonderfully with Spanish rice, pinto beans, and warm flour tortillas.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip toasting the chiles. This step is crucial for developing a deep, smoky flavor and reducing any bitterness.
- 2For the smoothest sauce, a high-powered blender works best. Straining is still recommended to remove any tough bits of chile skin.
- 3Ensure your skillet is properly preheated before adding the pork chops. A hot pan is essential for creating a flavorful, golden-brown crust.
- 4Letting the pork chops rest after cooking allows the juices to redistribute, resulting in a more tender and flavorful bite.
Adapt it for your goals.
Protein Swap
This red chile sauce is versatile. Try it with boneless, skinless chicken thighs (simmer for 20-25 minutes) or beef chuck roast cut into cubes (simmer for 1.5-2 hours until tender).
Spice It UpSpice It Up
For extra heat and a smoky flavor, add one or two dried chipotle peppers or a tablespoon of adobo sauce from a can of chipotles in adobo to the blender with the other chiles.
Vegetarian OptionVegetarian Option
To make this dish vegetarian, substitute the pork with thick slices of portobello mushrooms or seared extra-firm tofu. Use vegetable broth instead of chicken broth and simmer for 10-15 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in B Vitamins
Pork chops are a great source of B vitamins, particularly B6 and B12, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Antioxidant Properties
The dried chiles used in the sauce are rich in antioxidants like Vitamin C and capsaicin, which can help combat oxidative stress and inflammation in the body.
Frequently asked questions
A single serving, which includes one pork chop and sauce, contains approximately 480-550 calories, depending on the size and fat content of the pork chop.