Description
These bone-in pork chops are seared and topped with a creamy green chile and Monterey Jack cheese mixture, then baked until bubbly. A quick and delicious weeknight dinner option!
Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the pork chops, coating both sides evenly.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for about 3-4 minutes on each side until golden brown.
- In a medium bowl, mix the drained diced green chiles with shredded Monterey Jack cheese until evenly distributed.
- Stir in the sour cream into the green chile and cheese mixture.
- Remove the skillet from heat and spoon the green chile and cheese mixture over each pork chop.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) and the cheese is bubbly.
- Let the pork chops rest for about 5 minutes after baking.
- Optionally sprinkle with fresh chopped cilantro and serve with lime wedges.
Notes
- Pair with Mexican rice, refried beans, grilled vegetables, or warm tortillas for a complete meal.
- Store in an airtight container in the refrigerator for up to 3 days.
- Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Bone-in pork chops are recommended for added flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes