PORK CHOPS WITH CHARRED ONION AND POBLANO

ACTIVE: 35 min/ TOTAL 40 min/SERVES 4

1 cup white rice

3 cloves garlic (1 smashed, 2 sliced)

Kosher salt

1 large poblano chile pepper, seeded and thinly sliced

1 small onion, thinly sliced

1 pear, sliced

3 tbsp extra-virgin olive oil

Freshly ground pepper

4 bone-in pork rib or loin chops (about 1/2 inch thick; 6 to 8 ounces each)

1 tsp finely chopped fresh thyme

2/3 cup low sodium chicken broth

1 tbsp apple cider vinegar

1/2 cup chopped fresh cilantro

  1. Preheat the broiler. Bring 1-1/2 cups water to a simmer in a saucepan. Reduce the heat to medium low and stir in the rice, smashed garlic and 1/4 tsp salt. Cover and cook until the water is absorbed and the rice is tender, 16 to 18 minutes; set aside.
  2. Meanwhile,toss the poblano, onion, pear, 1 tbsp olive oil, 1/2 tsp salt and few grinds of pepper on a rimmed baking sheet.Broil, stirring occasionally, until softened and charred in spots, 8 minutes, set aside.
  3. Season the pork with salt and pepper and the thyme. Heat the remaining 2 tbsp olive oil in a large skillet over medium high heat. Add the pork; cook until well browned, about 5 minutes per side.Remove to a plate. Add the poblano mixture and sliced garlic to the skillet. Cook until the garlic softens, 2 minutes. Add the broth and cook, scraping up any browned bits, 1 minute. Remove from the hat; stir in the vinegar and half of the cilantro.Season with salt.
  4. Fluff the rice, discard the smashed garlic and stir in the remaining cilantro. Season with salt. Serve with the pork and poblano mixture.

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