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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.
Toast and Rehydrate Chiles
Prepare the Sauce Base
Blend and Strain the 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.
This southwestern recipe takes 60 minutes to prepare and yields 4 servings. At 504.41 calories per serving with 48.66g of protein, it's a moderately challenging recipe perfect for dinner or main course.
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Sear the Pork Chops
Simmer and Finish
Garnish and Serve
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).
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.
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.
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
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.
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.
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.
This dish can be part of a healthy diet. It's high in protein from the pork, which is essential for muscle maintenance. The sauce is made from whole chiles and aromatics. To keep it healthier, use lean, center-cut pork chops and low-sodium broth.
Absolutely! The red chile sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes weeknight preparation much faster.
Thick-cut (at least 1-inch), bone-in pork chops are ideal as the bone adds flavor and helps prevent the meat from drying out during the simmering process.
Bitterness in the sauce is almost always caused by burning the dried chiles during the toasting step. Toast them only until they are fragrant (about 20-30 seconds per side) and remove them from the heat immediately.
This dish pairs perfectly with classic Southwestern sides like Spanish rice, refried or whole pinto beans, warm flour or corn tortillas, and a simple avocado and tomato salad.
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