Pork Chops and Hatch Chiles

I've got some pork rib chops and some Hatch chiles, roasted and ready for peeling. I'm thinking of some combination of smothered pork chops and green chile stew - sorta browning the chops and making a gravy that's heavy on the green chiles to finish them off in. I'm thinking it could be a pretty good hybrid; any ideas on the best way to make it work? Or is it just a bad idea in general? (Bear in mind that if lots of people say it's a bad idea, I'll probably make it anyway....) I'm not that experienced in either of the two dishes, having made each maybe a couple of times, so any pointers will be appreciated.