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These smothered pork chops will leave you wanting more. I used regular white potatoes because that’s what I had. This dish will have you smacking your lips!

INGREDIENTS

• 4 (12-ounce) bone-in rib-cut pork chops (about 1 1/2 inches thick), patted dry.
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons olive oil
• 1 pound baby gold potatoes
• 1 medium onion, chopped
• 1 (4-ounce) can chopped green chiles
• 1 (1-ounce) envelope taco seasoning mix (1/4 cup)
• 3 medium garlic cloves, minced
• 1 cup heavy whipping cream
• 3/4 cup chicken stock
• fresh cilantro for garnish

INSTRUCTIONS

1. Preheat the oven to 375℉.
2. Season both sides of the pork chops evenly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until the oil shimmers. Add 2 of the pork chops and cook, undisturbed, until browned on both sides, about 4 minutes per side. Transfer the pork chops to a clean plate. Repeat the cooking process with the remaining two chops. Do not wipe the Dutch oven clean.
3. Reduce the heat to medium. Add the potatoes and onions to the Dutch oven and cook, stirring often, until the onions are translucent and the potatoes slightly browned, about 4 minutes. Add the chiles, taco seasoning, and garlic. Cook, stirring constantly, until fragrant, about 1 minute.
4. Add the chicken broth to the pot, scraping up any browned bits on the bottom of the Dutch oven. Whisk in the heavy cream. Bring to a vigorous simmer, stirring often, until the sauce has thickened slightly and coats the back of the spoon, about 5 minutes.
5. Nestle the pork chops into the sauce, flipping them to coat both sides. Cover the Dutch oven with a tight-fitting lid.
6. Bake until the potatoes are tender and the pork chops are cooked through, 10 to 15 minutes.
7. Garnish with the chopped cilantro and serve.

Bon Appétit😋