These pork chops smothered in a creamy green chile sauce are tender, juicy, and surprisingly easy to make — comfort food with a bright Southwestern kick.
I’m a big fan of green chiles, especially fresh, in-season Hatch chiles. When they show up in late summer I always look for new ways to use them. I’ve used green chiles in soups, appetizers, and even desserts over the years, and this recipe puts them front and center in a rich, creamy sauce that pairs perfectly with pork chops.
A favorite quick appetizer using green chiles is a cream cheese and green chile filling in puff pastry, and the same mixture is great for stuffing mushrooms. For this dish I wanted something different, so I paired tender pork chops with radishes instead of potatoes and finished everything with a silky green chile and parmesan cream sauce.
Radishes cook down to a soft, potato-like texture and lose their peppery bite, making them a light, vibrant alternative to heavier starches. The sauce is straightforward to prepare yet full of flavor — you’ll find yourself reaching for it again and again.
Why You’ll Love Pork Chops & Creamy Green Chile Sauce
Savory and Succulent Pork Chops: Seasoned and pressure-cooked until fork-tender for an effortless main.
Versatile Sauce: The creamy green chile sauce works equally well over chicken, steak, roasted vegetables, rice, or pasta.
Comforting and Satisfying: Rich, warming, and hearty — this is a true comfort-food meal.
Elegant but Simple: It’s a dish that feels special enough for guests yet simple enough for a weeknight dinner.
Family-Friendly: Mild heat and creamy texture make it appealing to both kids and adults.
Ingredients Notes
- Pork Chops: Use 2 pounds of fresh pork chops, boneless or bone-in according to preference. Choose chops that are firm and smell fresh.
- Radishes: Pick radishes that are crisp, smooth, and brightly colored. When cooked they soften nicely and lose their sharp bite.
- Diced Green Chiles: Fresh roasted Hatch chiles are ideal for the best flavor. If unavailable, canned diced green chiles work well in a pinch.
- Heavy Cream: Adds body and a velvety texture to the sauce; you can substitute half-and-half for a lighter result.
- Parmesan Cheese: A half cup of grated Parmesan adds a savory, nutty note that balances the chiles.
- Seasonings: Simple seasoning with garlic powder, onion powder, salt, and pepper keeps the flavors clean and complementary.
See the recipe card below for exact ingredient amounts and full instructions.
How To Make Pork Chops & Creamy Green Chile Sauce
- Brown the chops: Set your Instant Pot to Sauté and heat the oil. Season the pork chops with half the garlic and onion powders, salt, and pepper. Brown the chops on both sides, then remove and set aside.
- Start the braise: Pour the chicken broth into the pot and scrape any browned bits from the bottom to prevent a burn warning. Stir in the remaining garlic and onion powders, salt, and pepper.
- Pressure cook: Add the pork chops back to the broth along with the radishes. Close and lock the lid, set the valve to Sealing, choose Manual/High pressure, and cook for 15 minutes.
- Release and remove: When cooking finishes, perform a quick pressure release. Remove the pork chops and radishes with a slotted spoon and set aside.
- Finish the sauce: Turn the Instant Pot to Sauté and reduce the braising liquid until it’s about half. Stir in the heavy cream, grated Parmesan, and diced green chiles. Taste and adjust salt as needed.
- Serve: Return the pork chops and radishes to the sauce to warm through, then plate and spoon the creamy green chile sauce over each chop. Serve immediately.
How To Roast Fresh Green Chiles
Roasting Hatch chiles is easy on the grill or in a very hot oven. Preheat to about 425°F, rub the chiles with a little oil, and roast or grill until the skins are blackened all over. Place them in a bowl and cover with plastic wrap for about 15 minutes to steam—this loosens the skins. Once cool enough to handle, peel off the skins, remove stems and seeds, and chop. Use immediately or freeze for later.
Variations, Substitutions & Tips
Different Proteins: Swap pork chops for chicken breasts, thighs, or steak if you prefer.
Herbs: Stir in chopped cilantro or parsley just before serving for fresh brightness.
Lighter or Dairy-Free: Use half-and-half for a lighter sauce or coconut cream for a dairy-free option.
Cheese Alternatives: Pecorino Romano or Asiago can replace Parmesan, or omit for dairy-free.
Vegetable Substitutes: If you don’t want radishes, use potatoes, carrots, or turnips for a heartier side.
Adjusting Sauce Consistency: Thin with extra chicken broth or cream if the sauce is too thick; simmer longer to reduce if too thin.
Garnish: A sprinkle of chopped cilantro or chives adds color and a fresh finish.
Pork Chops & Creamy Green Chile Sauce
A creamy sauce with just a hint of spice, tender pork chops, and radishes prepared in a new, delicious way.
Ingredients
- 2 teaspoon extra-virgin olive oil
- 2 lb pork chops
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse salt
- ¼ teaspoon black pepper
- 1 cup chicken broth
- 1 lb radishes
- ¼ cup diced green chiles, preferably Hatch green chiles
- 1 cup heavy whipping cream
- ½ cup grated parmesan cheese
- More salt as needed
Instructions
- Press “Sauté” on your Instant Pot. When it’s preheated, add the oil. Add the pork chops and season with half the garlic and onion powders, salt, and pepper. Brown the chops on both sides, then remove.
- Add the chicken broth to the pot, scraping to remove any browned bits. Stir in the remaining garlic and onion powders, salt, and pepper. Place the pork chops into the broth and add the radishes.
- Close and lock the lid, set the valve to “Sealing,” choose Manual on High pressure, and set the timer for 15 minutes.
- When the time is up, perform a quick pressure release. Remove the pork chops and radishes with a slotted spoon and set aside.
- Press “Sauté” and reduce the braising liquid until it’s reduced by half. Stir in the cream, Parmesan, and diced green chiles. Adjust seasoning as needed.
- Return the pork chops and radishes to the pot to warm through. Plate and spoon the sauce over each chop. Serve immediately.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 784
Total Fat: 53g
Saturated Fat: 24g
Cholesterol: 270mg
Sodium: 1371mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 5g
Protein: 65g
Nutrition information provided by Nutritionix.
Try these other delicious Hatch Green Chile recipes:
- Hatch Chile Enchilada Sauce
- 50 Fabulous Hatch Chile Recipes
- Queso Dip with Roasted Hatch Chiles
- Chicken Tortilla Soup with Hatch Chiles
- Hatch Chile Soup with Fresh Summer Corn