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.
Prep20 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 pork chop
510cal
49gprotein
14gcarbs
Ingredients
6 whole New Mexico Chile (dried, stems and seeds removed)
2 whole Guajillo Chile (dried, stems and seeds removed)
Creamy, fluffy mashed sweet potatoes with a hint of maple syrup and warm spices. This classic American side dish is perfect for Thanksgiving, holiday dinners, or any weeknight meal. Ready in just over 30 minutes!
Crisp-tender green beans and savory bacon bits sautéed with onion and garlic. This classic Southern side dish is smoky, delicious, and comes together in one skillet for easy cleanup.
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.
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
Prepare the Sauce Base
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.
Add the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat.
3
Blend and Strain the Sauce
Drain the softened chiles, reserving about 1 cup of the soaking liquid. Transfer the chiles to a blender.
Add the cooked onion and garlic, chicken broth, ground cumin, Mexican oregano, and 0.5 tsp of salt to the blender.
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.
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
Sear the Pork Chops
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.
Wipe out the skillet used for the onions and heat the remaining 1 tablespoon of oil over medium-high heat until it shimmers.
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
Simmer and Finish
Reduce the heat to low. Pour the strained red chile sauce over the seared pork chops in the skillet.
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).
Remove the skillet from the heat and let the pork chops rest in the sauce for 5 minutes before serving.
6
Garnish and Serve
Serve the pork chops hot, spooning a generous amount of the red chile sauce over the top. Garnish with freshly chopped cilantro.
This dish pairs wonderfully with Spanish rice, pinto beans, and warm flour tortillas.
475cal
7gprotein
77gcarbs
17gfat
Ingredients
3 lb Sweet Potatoes (about 3-4 medium, peeled and cubed into 1-inch pieces)
1 tbsp Salt (for boiling water)
4 tbsp Unsalted Butter (cubed and at room temperature)
0.25 cup Whole Milk (warmed)
2 tbsp Maple Syrup (pure maple syrup recommended)
0.5 tsp Ground Cinnamon
0.25 tsp Ground Nutmeg (freshly grated is best)
0.25 tsp Black Pepper (freshly ground)
0.25 cup Pecans (chopped and toasted, for garnish (optional))
Instructions
1
Boil the Sweet Potatoes
Place the peeled and cubed sweet potatoes in a large pot or Dutch oven.
Add cold water to cover the potatoes by about 1 inch. Add 1 tablespoon of salt to the water.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.
2
Drain and Dry the Potatoes
Drain the sweet potatoes thoroughly in a colander, shaking gently to remove all excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the hot pot and let them sit for 1-2 minutes, shaking the pot occasionally. This helps evaporate any remaining moisture, which is key to avoiding watery mash.
3
Mash and Season
Remove the pot from the heat. Mash the potatoes using a potato masher or a fork until you reach your desired consistency.
Add the room temperature butter cubes and stir until fully melted and incorporated.
Pour in the warm milk, maple syrup, ground cinnamon, ground nutmeg, 0.75 tsp salt, and black pepper.
6 slices thick-cut bacon (chopped into 1/2-inch pieces)
1 medium yellow onion (finely chopped)
2 cloves garlic (minced)
1 lb fresh green beans (trimmed)
0.25 cup chicken broth (can substitute with water)
0.5 tsp kosher salt (adjust to taste)
0.25 tsp black pepper (freshly ground)
Instructions
1
Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
2
Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.
4
Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.
5
Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.
Gently stir with a spatula or wooden spoon until everything is just combined and the mixture is creamy. Avoid overmixing, which can make the potatoes gummy.
4
Taste and Serve
Taste the mashed sweet potatoes and adjust the seasoning if needed—more salt, pepper, or a little more maple syrup.
Transfer to a serving dish. Garnish with toasted pecans if desired, and serve immediately.
