Hatch Green Chile Pork Chops & Rice


  • 4 Meyer Heritage Duroc Boneless Pork Chops
  • 2 tsps Kosher salt
  • 1 1/2 cups Buttermilk
  • 4 slices Meyer Heritage Duroc Pork Bacon
  • 1 cup Onion (diced)
  • 1 1/2 cups Roasted Hatch green chiles
  • 1 1/2 cups Instant rice
  • 3 cups Low-sodium chicken stock
  • 2 tbsps Unsalted butter
  • Green onion or cilantro for topping (optional)


1. Place the pork in a rectangular baking dish add the buttermilk and cover. Place in the fridge and let marinate for at least 8 hours or overnight.

2. Remove the pork from the buttermilk 30 minutes before cooking. Pat dry and evenly salt the pork chops (front and back) with 1 teaspoon of salt. Heat the oven to 400 degrees.

3. In a large cast iron skillet, cook the bacon until the fat is rendered. Remove the bacon and increase the heat to medium-high. Once the pan is hot, add the pork chops. Brown the pork for 4 minutes per side, for a total of 8 minutes.

4. Place the browned pork onto a rimmed baking sheet and cook for an additional 7-10 minutes, or until the internal temperature reaches 145 degrees. For well-done pork, cook to 160 degrees. Remove the pork oven and cover. Let pork rest for 10 minutes before serving.

5. While the pork cooks in the oven, lower the skillet to medium-low. Add the onions, green chiles and 1/2 teaspoon salt. Cook for about 4- 5 minutes, stirring frequently. Add the rice and stir to combine. Cook for 1-2 minutes. Add the chicken stock and 1/2 teaspoon salt. Stir to combine, bring to a boil, cover and lower to a simmer. Simmer for 10 minutes, or until rice is completely cooked.

6. Add the butter to the cooked rice and stir to combine. Serve warm with buttermilk pork chops topped with green onions.