Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork chops pan-seared and topped with a green chile sauce, served alongside caramelized roasted sweet potatoes. This mexican-inspired pork ready in about 50 minutes pairs (6 oz each) bone-in pork chops, medium Hatch green chiles, minced 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.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium hatch green chiles from drying out.

Can I substitute ingredients in Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Green Chile Pork Chops with Roasted Sweet Potatoes?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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