Pork Chops with Onion and Poblano
Pork Chops with Onion and Poblano
If you’re afraid of spice…this recipe is nothing to fear! This meal has a really great flavor but not a lot of heat (but you could leave in the seeds if you were looking for some!)
Pork chops are a great way to venture away from the standard chicken dishes. Still packed with protein and very filling for weight-loss surgery patients. If you’ve had Gastric Sleeve, Gastric Bypass or Gastric Lapband® surgery, this is a great meal to fill you up and keep you full for hours. A good lean and solid protein source like these pork chops are the best way to get the maximum benefit of you surgery…
As always!!! Be sure to keep bites the size of a black bean and put your fork down in between bites. You’ll tolerate your meal well and be comfortable for hours after you’ve eaten. Sure helps the scale when you don’t need more food later!!!
Pork Chops with Onion and Poblano
Ingredients
- 1 large poblano chile pepper, seeded and thinly sliced
- 1 small onion, thinly sliced
- 1 pear, sliced
- 2 tsp olive oil
- 4 bone-in pork chops
- 1 tsp finely chopped fresh thyme
- 1/3 cup chicken broth
- 1 tbsp apple cider vinegar
Instructions
- Preheat the broiler.
- Toss the poblano, onion and pear with a few sprays of Olive Oil or Olive Oil flavored cooking spray. Spread on a baking stone or baking sheet and sprinkle with salt and pepper. Broil, stirring occasionally for 8 minutes. Remove from oven and set aside.
- While veggies are in the oven, sprinkle both sides of pork chops with salt, pepper and thyme. Heat a non-stick skillet to medium high heat. Add the pork and cook until well browned (about 5 minutes per side). Remove pork chops to a plate once cooked.
- Add the poblano mixture to the skillet and add chicken broth and apple cider vinegar, scraping up any browned bits. Spoon over the top of the pork chops and serve.