Oaxaca cheese is mild and creamy with a great stretch; we like to think of it as the perfect marriage of mozzarella and string cheese. It helps cut the heat from the poblano pepper in this dish, while also adding a creamy texture without completely oozing out of the pork chops.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 small sweet potatoes (about 1 1/2 pounds)
- 1 large poblano chile pepper
- 4 ounces Oaxaca cheese, pulled into small pieces
- 1 scallion, thinly sliced
- 1 clove garlic, grated
- 1/2 teaspoon grated lime zest, plus lime wedges for serving
- Kosher salt and freshly ground pepper
- 4 bone-in pork chops (8 to 10 ounces each; 3/4 to 1 inch thick)
- 1 1/2 teaspoons ground cumin
- 2 tablespoons extra-virgin olive oil
- 1/4 cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cut into 4 pieces
Instructions
- Preheat the oven to 450˚ F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes.
- Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper.
- With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes.
- Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.
Nutrition Facts
| Calories | 660 |
| Total Fat | 38 grams |
| Saturated Fat | 17 grams |
| Cholesterol | 167 milligrams |
| Sodium | 616 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 5 grams |
| Protein | 52 grams |
| Sugar | 8 grams |