Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender pork chops pan-seared and topped with a green chile sauce, served alongside caramelized roasted sweet potatoes. This Mexican-inspired pork recipe, ready in about 50 minutes, pairs bone-in pork chops, Hatch green chiles, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) bone-in pork chops
• 3 medium Hatch green chiles
• 2 minced garlic cloves
• 4 tbsp, divided olive oil
• 2 large, peeled and cubed into 1-inch pieces sweet potatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 cup chicken broth
• 1 tbsp fresh lime juice

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 large peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.
2. Step 2: While sweet potatoes roast, roast 3 medium Hatch green chiles over an open flame or under a broiler until skins are charred and blistered, about 10 minutes. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and chop.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 bone-in pork chops with 1 tsp salt and 1/2 tsp black pepper. Sear pork chops for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Remove pork chops and keep warm.
4. Step 4: In the same skillet, add 2 minced garlic cloves and the chopped Hatch chiles. Sauté for 1-2 minutes until fragrant. Pour in 1 cup chicken broth and 1 tbsp fresh lime juice, scraping up browned bits. Simmer sauce for 3-4 minutes until slightly thickened.
5. Step 5: Return pork chops to the skillet, spooning the green chile sauce over them to coat. Serve pork chops with roasted sweet potatoes alongside.