Hatch Green Chile & Pork Chops – A Bold and Savory Southwestern Classic
Introduction
If you’re looking for a meal that’s both comforting and packed with bold Southwestern flavor, look no further than Hatch Green Chile & Pork Chops. This dish brings together juicy, pan-seared pork chops with the smoky, earthy heat of Hatch green chile pepper salt and sweet caramelized onions in a simple, pan-made sauce. It’s a one-pan wonder that feels both rustic and refined—perfect for weeknight dinners or casual entertaining.
Hailing from New Mexico’s Hatch Valley, Hatch green chiles are prized for their unique balance of heat and flavor. When paired with tender pork chops and a light, savory sauce, the result is a flavorful and deeply satisfying meal that celebrates the soul of Southwestern cuisine.
Whether you’re a chile lover or just want to elevate your pork chops with something new, this dish is an easy way to bring something truly special to the table.
Why You’ll Love This Recipe
- 🌶 Southwestern Flavor – Hatch green chile adds a delicious kick without overwhelming heat.
- 🍖 Perfectly Seared Pork Chops – Golden on the outside, juicy on the inside.
- 🧅 Caramelized Onions – Bring sweetness and depth to the sauce.
- 🍽️ One-Skillet Simplicity – Less cleanup, more flavor.
- 🕒 Quick and Easy – Ready in under 30 minutes!
Ingredients
For the Pork Chops:
- 2 tablespoons olive oil
- 2 pounds pork chops (bone-in or boneless, about 4 oz each)
- 2 teaspoons Hatch Green Chile Pepper Salt (adjust to taste)
For the Sauce:
- ¼ cup chicken stock
- 1 large white onion, sliced about ¼-inch thick
Step-by-Step Instructions
🔪 Step 1: Season the Pork Chops
- Place pork chops in a shallow dish or bowl.
- Drizzle olive oil over both sides, coating evenly.
- Sprinkle with Hatch Green Chile Salt, pressing lightly so the seasoning sticks to the meat.
💡 Letting the pork chops sit for a few minutes after seasoning helps the flavors begin to penetrate the meat.
🔥 Step 2: Sear the Pork Chops
- Heat a large skillet over medium-high heat and add a bit of olive oil.
- Add the pork chops (do not overcrowd the pan — sear in batches if needed).
- Sear for 2–3 minutes per side until golden-brown and nicely crusted.
- Remove the chops from the skillet and set aside on a plate.
🧅 Step 3: Cook the Onions
- In the same skillet, add the sliced onions.
- Sauté over medium heat for about 3 minutes, stirring occasionally, until they soften and turn translucent.
🔥 Cooking the onions in the pork fond (brown bits) left in the pan brings big flavor to the sauce.
🍲 Step 4: Create the Sauce
- Pour in the chicken stock and stir to deglaze the pan, scraping up any browned bits from the bottom.
- Bring to a rapid boil and season with more Hatch Green Chile Salt, if desired.
- Reduce heat to a gentle simmer, allowing the sauce to reduce by about one-third.
🍖 Step 5: Return Pork Chops to the Skillet
- Nestle the seared pork chops into the reduced sauce and onions.
- Let them cook gently over low heat for about 5 more minutes, or until warmed through and infused with flavor.
- The sauce should reduce slightly more during this time, intensifying in richness.
🍽️ Step 6: Serve and Enjoy
- Plate 1–2 pork chops per serving.
- Spoon the onions and sauce over the top.
- Serve hot with sides like mashed potatoes, steamed rice, roasted vegetables, or a fresh green salad.
Expert Tips & Variations
👨🍳 Cooking Tips:
- Bone-in chops offer more flavor but boneless chops are leaner and quicker to cook.
- Use room temperature pork chops for even searing.
- Deglaze with a splash of white wine for a touch of acidity.
🌶️ Variations:
- Swap Hatch Green Chile Salt for regular sea salt + green chile powder if unavailable.
- Add sliced mushrooms or bell peppers to the onions for extra texture.
- For a creamy version, stir in 1–2 tablespoons of sour cream at the end of cooking.
Important Notes
- Avoid overcooking the pork chops — use a meat thermometer to check for doneness (145°F internal temp).
- Hatch green chile salt can vary in intensity. Start with less and adjust to taste.
- Let pork chops rest for a couple minutes before serving to retain juiciness.
Nutritional Information (Per Serving – 4 Servings)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 310 |
| Protein | 28g |
| Carbohydrates | 5g |
| Fat | 20g |
| Sodium | 600mg |
| Fiber | 1g |
Nutrition info is an estimate and may vary based on cut of meat and seasoning used.
Frequently Asked Questions (FAQ)
❓ What is Hatch Green Chile Salt?
Hatch Green Chile Salt is a seasoning blend made from dried Hatch green chiles and salt, often with garlic or herbs. It adds a smoky, peppery kick that’s distinctly Southwestern.
❓ Can I use pork tenderloin or pork shoulder instead?
Yes, you can use thinly sliced tenderloin for a leaner option, or cooked pulled pork shoulder for a shredded version with Hatch chile sauce.
❓ What sides go best with these pork chops?
Some great options include:
- Mexican rice or Spanish rice
- Charro beans
- Garlic mashed potatoes
- Grilled corn or calabacitas
❓ Can I make this dish ahead of time?
Definitely. This dish reheats well — just store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat.
❓ Is this recipe spicy?
It depends on the Hatch green chile salt you use. Most blends offer flavor with mild to medium heat. If you’re heat-sensitive, use less seasoning and taste as you go.
Final Thoughts
This Hatch Green Chile & Pork Chops recipe brings the bold, rustic flavors of the Southwest right into your kitchen. With juicy pork chops, caramelized onions, and a chile-forward sauce, this dish is easy enough for busy weeknights and delicious enough for Sunday supper.