A slightly spicy agrodolce mix of canned green chiles and crisp chunks of apple makes the perfect topping for thick, meaty seared pork chops.
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. I ate my fair share of green chiles on a recent trip to Sante Fe—on a classic Christmas-style smothered burrito, piled atop a burger, and even as an ice cream flavor.
In this easy-but-impressive recipe, the pair takes center stage as a textural topping for meaty pork chops. I like to use thick-cut, bone-in chops here; each serves two people, so you can cook enough for four in one pan without having to work in batches. You’ll make the topping in the porky fond left behind, applying sweet-and-tangy agrodolce flavors to canned diced green chiles and large pieces of apples.
Main Easy Quick 30 Minutes Or Less Gluten Free Nut Free Pork Chop Apple Chile Bon Appétit
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