You’ll love these tender and juicy pork chops & creamy green chile sauce. They are so easy to make, and smothered in deliciousness!
I love green chiles. Especially fresh, in-season summer green chiles, notably the Hatch Chile. August is when they begin to arrive in stores here, so July is my time for dreaming up new ways to use them. I’ve loved green chiles for longer than I can recall and created countless recipes with them.
My easy go-to is to add them to my soups. Appetizers are another favorite way to use green chiles. A mix of cream cheese and green chile as a filling for puff pastry is a simple and crowd-pleasing dish. The same mixture is perfect when used to stuff mushrooms. If you really want to impress your friends, try making a green chile cheesecake!
When I was thinking about what recipe I could create that was different from what I’d done before, I spotted radishes and remembered they are a common topping for posole…and my wheels started turning. I decided to make tender pork chops with radishes in place of potatoes, all smothered in a creamy green chile sauce.
The radishes get soft, just like potatoes, and they lose their peppery bite. And the sauce is so crazy simple, but has so much flavor that you’ll be making it all the time. To go over everything!
Why You’ll Love Pork Chops & Creamy Green Chile Sauce
Savory and Succulent Pork Chops: The pork chops are perfectly seasoned and cooked in the instant pot to fall-apart tender.
Versatile Sauce: The creamy green chile sauce can be used as a topping for other proteins like chicken or steak, or even drizzled over roasted vegetables, rice, or pasta for a delicious twist.
Comforting and Satisfying: This dish is the epitome of comfort food, providing a hearty and satisfying meal that warms you from the inside out.
Perfect for Entertaining: Whether you’re hosting a dinner party or simply cooking for your family, this dish is elegant enough for special occasions yet simple enough for everyday meals.
Family-Friendly: Loved by both kids and adults, this dish is a crowd-pleaser that’s sure to become a favorite at the dinner table.
Pork Chops & Creamy Green Chile Sauce Ingredients Notes
- Pork Chops: Get at least 2 pounds of fresh pork chops, ensuring that they are firm and odor-free. You can use boneless or bone-in.
- Radishes: Choose radishes that are firm, smooth, and brightly colored, with crisp, vibrant greens if attached, avoiding any soft spots, wilting, or signs of mold.
- Diced Green Chiles: When possible, use fresh hatch green chiles. If fresh isn’t available, you can usually find canned hatch green chiles in the Mexican food section of the grocery store next to the other canned green chiles.
- Heavy Cream: This thickens the sauce and makes it so creamy and velvety smooth.
- Parmesan Cheese: A half cup of grated parmesan cheese add the perfect touch of nutty, cheesy flavor to the green chile sauce.
- Seasonings: All you need for this recipe is garlic powder, onion powder, salt, and pepper to season the chops.
Find the complete pork chops & creamy green chile sauce ingredients list with measurements in the recipe card below.
How To Make Pork Chops & Creamy Green Chile Sauce
- Brown the chops: Press “Sauté” on your Instant Pot. When it’s preheated, add the oil to the pot. Add the pork chops with half the garlic and onion powders, salt, and pepper. Brown chops on both sides, then remove.
- Start the sauce: Add chicken broth to the pot, scraping to remove any browned bits from the bottom (this is important to ensure your Instant Pot comes to pressure). Add remaining garlic and onion powders, salt, and pepper to the broth.
- Put it all in the pot: Add pork chops to the chicken broth and add the radishes. Close and lock the lid of the Instant Pot and set to “Sealing”. Press “Manual” and set pressure to “High”. Set the timer for 15 minutes.
- Finish the sauce: When time is up, release the pressure by carefully moving the valve (quick pressure release). Remove pork chops and radishes with a slotted spoon and set them aside. Press “Sauté” and boil (reduce) the chicken broth mixture until it’s reduced by half. Stir in the cream, parmesan, and green chiles, adding salt if necessary.
- Assemble and serve: Return pork chops and radishes to the pot. Place one pork chop and a few radishes on a plate then top with the creamy sauce. Serve pork chops & creamy green chile sauce immediately.
How To Roast Fresh Green Chiles
You can easily roast hatch chiles at home on the grill or in the oven. In either case, bring the temperature to about 425F. Rub the chile with a little oil and place on the grill (or a sheet pan if using the oven). Grill until they’re blackened all over, turning them as needed. Toss them in a large bowl covered with saran wrap and let them sit for about 15 minutes.
Once they’re cool enough to handle, you can slip the skins right off, remove the stem and seeds then chop them. You can use them right away for these pork chops & creamy green chile sauce, or pop them in the freezer for a reminder of summer on a cold winter’s day.
Variations, Substitutions & Cooking Tips
Different Proteins: Substitute pork chops with chicken breasts, thighs, or steaks for a different flavor profile.
Herb Infusion: Infuse the creamy sauce with fresh herbs like cilantro or parsley for added freshness and flavor.
Cream: Substitute heavy whipping cream with half-and-half or coconut cream for a lighter or dairy-free option.
Parmesan Cheese: Replace grated parmesan with another hard cheese like pecorino Romano or Asiago, or omit it altogether for a dairy-free version.
Radishes: If radishes aren’t available or preferred, substitute with other vegetables like potatoes, carrots, or turnips for a different twist.
Adjust Consistency: If the sauce is too thick, thin it out with a little extra chicken broth or cream. If it’s too thin, simmer it for a few more minutes to reduce and thicken.
Garnish: Sprinkle with fresh herbs like chopped cilantro or chives just before serving for a pop of color and freshness.
Pork Chops & Creamy Green Chile Sauce
A creamy sauce with just a hint of flavorful spice, tender pork chops, and radishes like you've never had them before!
Ingredients
- 2 tsp extra-virgin olive oil
- 2 lb pork chops
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse salt
- ¼ tsp black pepper
- 1 cup chicken broth
- 1 lb radishes
- ¼ cup diced green chiles, preferably Hatch green chiles
- 1 cup heavy whipping cream
- ½ cup grated parmesan cheese
- More salt as needed
Instructions
- Press “Sauté” on your Instant Pot. When it’s preheated, add
the oil to the pot. Add the pork chops, then season with half the garlic and
onion powders, salt, and pepper. Cook until the chops are browned on both sides, then remove. - Add the chicken broth to the pot, scraping to remove any
browned bits from the bottom (this is important to ensure your Instant Pot
comes to pressure). Add the remaining garlic and onion powders, salt, and pepper
to the broth. Place the pork chops into the chicken broth and add the radishes. - Close and lock the lid of the Instant Pot, making sure the
valve is set to “Sealing”. Press “Manual” and make sure the pressure is set to “High”. Set the timer for 15 minutes. - When the time is up, release the pressure by carefully moving the valve (quick pressure release).
- Remove the pork chops and radishes
with a slotted spoon and set them aside. Press “Sauté” and boil (reduce) the chicken broth mixture until it’s reduced by half. Stir in the cream, parmesan, and green chiles, adding salt if necessary. - Return the pork chops and radishes to the pot. Place one pork chop and a few radishes on a plate then top with the creamy sauce. Serve immediately.
Try these other delicious Hatch Green Chile Recipes!
- Hatch Chile Enchilada Sauce
- 50 Fabulous Hatch Chile Recipes
- Queso Dip with Roasted Hatch Chiles
- Chicken Tortilla Soup With Hatch Chiles
- Hatch Chile Soup With Fresh Sumer Corn
- Smoked Cream Cheese - May 14, 2024
- Caprese Bites Appetizer Recipe - March 10, 2024
- Bruschetta Caprese Recipe - March 6, 2024
Mike Jordan
Wednesday 10th of March 2021
FYI: The chile plant grows throughout New Mexico, most notably in the Rio Grande Valley from Taos and Raton down to Las Cruces. Hatch is just one of the places where chile is grown and it has no special significance as to the quality of its chiles except that the Hatch growers have the advantage of plentiful water from the Elephant Butte reservoir and the Hatch Valley is the largest area of chile farms in the state. The growers have marketed their brand throughout the U.S. and are the most well-known of the growers. The chile grown in Mamacita's back garden in Espanola or Velarde will give you the same flavor and quality. It is the soil and the climate that produces the quality. I agree with you that the Big Jim variety is the tastiest. The variety is a hybrid developed at New Mexico State in Las Cruces. It is prized for its size and sweet, mild flavor when picked green and roasted. It is grown throughout New Mexico and Southern Colorado.
Carole
Tuesday 11th of August 2020
Hello, Kristy, Welcome back! I love your keto recipes and your keto cookbook is fantastic. Question: what if I cannot get New Mexico green chilis? Is there a substitute that would work reasonably well? Thank you for your outstanding recipes.
Kristy Bernardo
Wednesday 16th of September 2020
Hi Carole! You can use canned green chile although it definitely won't have the same flavor. But give it a shot - I love this one!