Pan-Seared Pork Chops with Roasted Poblano and Corn Salsa

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

Juicy pork chops pan-seared to golden perfection, accompanied by a smoky roasted poblano and sweet corn salsa. This mexican-inspired street food ready in about 40 minutes blends (6 oz each) bone-in pork chops, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 20 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Pork Chops with Roasted Poblano and Corn Salsa take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Chops with Roasted Poblano and Corn Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Chops with Roasted Poblano and Corn Salsa?

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 Pork Chops with Roasted Poblano and Corn Salsa 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 Pork Chops with Roasted Poblano and Corn Salsa?

Mexican street food 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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