Recipes Smothered Pork Chops with Poblano Gravy 5.0 (4,444) 1 Review Southern smothered pork chops are covered in an onion gravy; this updated version features red onion and strips of roasted poblano chiles, which lend a slight smoky flavor and a bit of heat. Crème fraîche stirred into the sauce just before serving makes it creamy and luscious. Slideshow: Modern Variations on Classic Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Heather Chontos Total Time: 1 hrs Yield: 4 Ingredients 4 poblano chiles 1 tablespoon unsalted butter 1 tablespoon canola oil Four 10-ounce pork rib chops Kosher salt Freshly ground pepper 1 tablespoon all-purpose flour, plus more for dredging 1 large red onion, halved and thinly sliced 2 garlic cloves, thinly sliced 2 cups chicken stock or low-sodium broth 2 tablespoons crème fraîche Steamed rice, for serving Directions Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed and stem the chiles, then slice them into 1/4-inch strips. In a large, deep skillet, melt the butter in the oil. Season the pork chops with salt and pepper and dredge them in flour. Add the chops to the skillet and cook over moderately high heat, turning once, until golden brown, about 7 minutes. Transfer to a plate. Add the onion, garlic and a generous pinch each of salt and pepper to the skillet and cook over moderate heat, stirring occasionally, until very tender and caramelized, about 8 minutes. Add the poblanos and the 1 tablespoon of flour and cook over moderate heat, stirring, until the flour is lightly golden, about 3 minutes. Add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chops to the skillet and simmer over a moderately low heat, turning once, until cooked through, 7 to 10 minutes. Transfer the chops to a platter. Stir the crème fraîche into the gravy and season with salt and pepper. Spoon the poblano gravy over the chops and serve with steamed rice. Rate it Print