Cowboy Pork Chops Recipe (45 Minutes, One Pot)

Name: Rustle Up These Cowboy Pork Chops for a Hearty One-Pot Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 4 (12-ounce) bone-in rib-cut pork chops (about 1 1/2-inches thick), patted dry; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 pound baby gold potatoes, cut into 1/2-inch pieces; 1 medium yellow onion, chopped; 1 (4-ounce) can chopped green chiles; 1 (1-ounce) envelope taco seasoning mix (about 1/4 cup); 3 medium garlic cloves, minced; 3/4 cup chicken broth; 1 cup heavy whipping cream; Chopped fresh cilantro, for garnish

A creamy, boldly spiced, Tex-Mex-inspired sauce transforms basic pork chops into something so much more.
Searing the pork chops before braising them in the sauce adds flavor and creates a delicious crust.
Baby potatoes, onions, and green chiles make this a hearty one-pot meal.

Picture it: early evening on the range. There’s a chill in the air. The cowboys all sit around the fire, taking a load off. Old Cookie, who mans the chuck wagon, clangs the dinner bell and tells the boys to come help themselves to supper.

And what a night—it’s not beans again! In fact, Cookie has really outdone himself. In his cast-iron pot are succulent, meaty pork chops smothered in a creamy sauce that’s kicked-up with green chiles and taco seasoning. Baby potatoes make it almost like a stew.

Certainly you’ve been in the same boat as Cookie, wanting to shake things up. The next time you’re at a loss for what to do with a pack of pork chops, rustle them up cowboy-style. Your buckaroos will hoot and holler in approval.

Plates of cowboy pork chops with creamy sauce and potatoes garnished with chopped herbs — Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser

What Do Cowboy Pork Chops Taste Like?

Hearty, creamy, and boldly spiced, cowboy pork chops deliver the unexpected. Think of the sauce as a gravy of sorts, a Tex-Mex spin on classic smothered pork chops. Comfort food supreme! Serve cowboy pork chops with warm tortillas, a side of rice, or a simple green salad to complete the meal.

Tips for Making Cowboy Pork Chops

Searing the pork chops gives them a nice crust on the outside without overcooking the center, and deepens the flavors of the meat. It also helps enhance the flavors of the sauce, where the browned bits melt away, adding additional flavors. Use a flat-bottomed, non-enameled Dutch oven to yield an even better sear on the pork chops.

Make Cowboy Pork Chops You Own

Switch the meat: Try swapping pork chops for bone-in chicken thighs or even a leaner cut of pork like tenderloin, adjusting cooking times as needed.
Turn up the heat: For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the green chiles.
Bulk it up: To bulk up the meal, add a can of drained, rinsed pinto beans at the end of Step 3.

Cooked pork chops in a creamy sauce in a pot with a spoon served on a plate nearby — Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hausser

Cowboy Pork Chops

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings 4 servings

This recipe was developed by Amanda Holstein.

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

Preheat the oven to 375°F.
Brown the pork chops:

Season both sides of the pork chops evenly with the salt and pepper. Heat the oil in a large Dutch oven over medium-high until the oil shimmers. Add 2 of the pork chops and cook, undisturbed, until browned on both sides, about 4 minutes per side (the pork will not be fully cooked). Transfer the pork chops to a clean plate.

Repeat the cooking process with the remaining 2 pork chops. Do not wipe the Dutch oven clean.
Sauté the vegetables:

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 are slightly browned, about 4 minutes.

Add the canned chiles, taco seasoning, and garlic and cook, stirring constantly, until fragrant, about 1 minute.
Make the sauce:

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 a spoon, about 5 minutes.
Bake:

Shingle and nestle the pork chops into the sauce, flipping them to coat both sides. Cover the Dutch oven with a tight-fitting lid.

Bake until the potatoes are tender and the pork chops are cooked through (145°F on an instant-read thermometer), 10 to 15 minutes.
Serve:

Garnish with the chopped cilantro and serve.

Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (per serving)
506	Calories
33g	Fat
37g	Carbs
16g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	506
% Daily Value*
Total Fat 33g	42%
Saturated Fat 16g	80%
Cholesterol 101mg	34%
Sodium 1156mg	50%
Total Carbohydrate 37g	13%
Dietary Fiber 5g	16%
Total Sugars 7g
Protein 16g
Vitamin C 82mg	410%
Calcium 84mg	6%
Iron 3mg	15%
Potassium 1044mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.