Rustle Up These Cowboy Pork Chops for a Hearty One-Pot Dinner

Name: Rustle Up These Cowboy Pork Chops for a Hearty One-Pot Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (12-ounce) bone-in rib-cut pork chops, patted dry; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 2 tablespoon olive oil; 1 pound baby gold potatoes, cut into 1/2-inch pieces; 1 medium yellow onion; 1 (4-ounce) can chopped green chiles; 1 (1-ounce) envelope taco seasoning mix; 3 medium garlic cloves; 0.75 cup chicken broth; 1 cup heavy whipping cream; Chopped fresh cilantro, for garnish

4 servings

This recipe for cowboy pork chops makes a creamy Tex-Mex inspired sauce with bold seasonings and includes baby potatoes for a hearty, one-pot comfort meal.

Ingredients

bone-in rib-cut pork chops
patted dry, 12-ounce
4
kosher salt
1 tsp
ground black pepper
1 tsp
olive oil
2 tbsp
baby gold potatoes
cut into 1/2-inch pieces
1 lb
yellow onion
1 medium
can chopped green chiles
4-ounce
1
envelope taco seasoning mix
1-ounce
1
garlic cloves
3 medium
chicken broth
¾ c
heavy whipping cream
1 c
Chopped fresh cilantro
for garnish

Directions

1
Preheat the oven to 375°F.
2
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.
3
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.
4
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.
5
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.
6
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!