Pan-Seared Pork Chops with Roasted Poblano and Corn Salsa

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

Juicy pork chops pan-seared to golden perfection, accompanied by a smoky roasted poblano and sweet corn salsa. This Mexican-inspired street-food recipe, ready in about 40 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 1/2 cups fresh corn kernels
• 2 poblano peppers
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp ground cumin

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 450°F. Place 2 poblano peppers on a baking sheet and roast for 15 minutes, turning occasionally until skins are charred and blistered. Remove and place in a bowl covered with plastic wrap to steam for 10 minutes.
2. Step 2: Peel off the skins from the poblanos, remove seeds, and dice the roasted peppers.
3. Step 3: In a bowl, combine 1 1/2 cups fresh corn kernels, diced roasted poblano peppers, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/3 cup chopped cilantro, 2 tbsp lime juice, and 1/2 tsp ground cumin. Mix well and set aside.
4. Step 4: Pat dry 4 bone-in pork chops and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
5. Step 5: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4 minutes per side until golden brown and cooked through (internal temperature 145°F).
6. Step 6: Remove chops from skillet and let rest for 5 minutes before serving.
7. Step 7: Serve pork chops topped with the roasted poblano and corn salsa for a vibrant, smoky accompaniment.