Creamy Poblano Pork Chops - cooking recipe

Ingredients

4 pork chops, bone- in, 1/2 thick
2 tablespoons olive oil
2 teaspoons southwest Emeril's Original Essence
1 medium onion, sliced
2 tablespoons poblano peppers, minced
1 garlic clove, minced
2 tablespoons white wine or 2 tablespoons vermouth
1 tablespoon cilantro, chopped
1 (10 1/2 ounce) can cream poblano soup, campbell's

Preparation

Preheat oven to 350.
Remove visible fat from chops & sprinkle with Emeril's seasoning.
Heat olive oil in frying pan & quickly brown the chops on both sides.
Remove meat to a baking dish & add onion & poblano to oil. Cook & stir till both soften, 3-4 minutes.
Add minced garlic & cook for another 2 minutes.
Pour in wine to deglaze the pan.
Stir in soup & cilantro. Heat through.
Pour sauce mixture over pork chops, cover tightly with foil & bake for 45 minutes.
Before serving, garnish with additional cilantro sprigs, if desired.