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Arrange whole poblano chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in a paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles lengthwise in half; remove and discard seeds.
Score the fat in 1-inch intervals around each uncooked pork chop to prevent it from curling.
This simple low-calorie meal, made with lean meat, can help you and your family eat right. It's also a good source of vitamin C from the peppers and tomatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It's the third/fourth time I make this recipe =) and my husband loves it!
After cooking the pork, I sliced it for soft tacos, we used the tomato mixture as a salsa on the tacos. So good!
I added more chipotle peppers than the recipe called for. It turned out deliciously spicy!