Hatch Chile-Smothered Pork Chops

1. Prepare Green Chile Sauce

Heat a tablespoon of avocado oil in a medium skillet over medium heat until it shimmers. Add the chopped jalapeños, minced garlic, and ground cumin, stirring constantly for about a minute until fragrant.

2. Simmer Sauce

Stir in the canned Hatch green chilies with their juices, two tablespoons of water, and a quarter teaspoon of salt. Allow the mixture to simmer for about four minutes, reducing the liquids slightly. Once done, transfer the mixture to a blender or food processor and puree until smooth. Set the Green Chile Sauce aside.

3. Season and Sear Pork Chops

Pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat two tablespoons of avocado oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, sear the pork chops for about three minutes on the first side, until they develop a nice brown crust.

4. Cook Pork Chops

Reduce the heat to medium and continue to cook the pork chops for another 7 to 10 minutes, flipping occasionally, until they reach an internal temperature of 135°F to 140°F.

5. Broil with Green Chile Sauce and Cheese

Preheat your broiler and position the oven rack to the second-highest level. Pour the Green Chile Sauce over the pork chops and sprinkle evenly with the shredded Pepper Jack cheese. Place the skillet under the broiler for 2 to 4 minutes, until the cheese is melted and begins to brown.

6. Garnish and Serve

Transfer the pork chops to serving plates and, if desired, garnish with freshly chopped cilantro. Enjoy your Hatch Chile-Smothered Pork Chops.