Creamy Poblano Pork Chops

• 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

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

pork chops, olive oil, onion, poblano peppers, garlic, white wine, cilantro, cream poblano soup

Taken from www.food.com/recipe/creamy-poblano-pork-chops-128781 (may not work)