Poblano Cream Pork Chops & Rice

Ingredients

• 3 Swift Hickory Grill Seasoned Pork Chops
• 1 cup uncooked long-grain white rice
• 2 tsp. salt, divided, plus more to taste
• Juice of 2 limes, divided
• ⅓ oz. fresh cilantro, chopped, approximately ⅓ cup loosely packed
• 3 bell peppers in assorted colors, seeded and sliced
• 1 Tbsp. olive oil
• 2 poblano peppers
• 3 cloves garlic, peeled
• ½ cup Mexican crema
• 1½ oz. cotija cheese, crumbled

Instructions

1. Roast the poblanos. Preheat the grill to medium-high heat. Grill the poblano peppers, turning occasionally, until the skins are blistered and charred. Transfer to a heatproof bowl, cover, and let steam for 15 minutes.
2. Cook the rice. Meanwhile, cook the rice according to package directions. Fluff with a fork, then stir in the juice of 1 lime, the cilantro, and up to 1 tsp. salt to taste. Cover to keep warm.
3. Sauté the bell peppers. Heat the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and cook for 6–8 minutes, stirring occasionally, until tender. Season with a pinch of salt to taste.
4. Make the poblano cream. Peel the loosened skins from the poblanos and remove the stems and seeds. Place the peppers in a blender with the garlic, crema, remaining lime juice, and up to 1 tsp. salt to taste. Blend until mostly smooth with a little texture.
5. Grill the pork. Grill the pork chops over medium-high heat, turning halfway through, until the internal temperature reaches 145°F. Transfer to a clean cutting board and let rest for at least 3 minutes, then slice.
6. Assemble and serve. Divide the cilantro-lime rice and sautéed peppers among three plates. Top with sliced pork, spoon over the poblano cream, and finish with crumbled cotija.