Stuffed Pork Chops with Poblano Cream Sauce

Double-cut pork chops stuffed with cornbread dressing and topped with poblano cream are a delight for the taste buds. These Stuffed Pork Chops with Poblano Cream Sauce use poblano peppers, which are a mild chile pepper that originates in Mexico.

They deliver a subtle heat rather than an in-your-face surprise. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops.

Ingredients

4 double-cut pork chops
1 tablespoon olive oil
4 tablespoons of your favorite sweet & smoky seasoning
1 cup firmly packed store bought corn bread
½ cup chopped smoked chorizo sausage
½ cup chopped fresh cilantro
½ cup ham or chicken stock

Instructions

Set the Big Green Egg for direct cooking at 450°F/232°C.

Using a paring knife, cut a 1½ to 2-inch-long pocket along the meat side of each pork chop. Season each pork chop with olive oil and 1 tablespoon of the rub. Crumble the cornbread into a small bowl, add the chorizo, cilantro and stock, and mix well. Divide the stuffing into quarters and place one-quarter of the stuffing inside the pocket of each pork chop.

Place the pork chops on the grid. Close the lid of the EGG and grill for 3 minutes on each side. Close the top and bottom vents, and roast the chops for 12 to 15 minutes, until a food thermometer registers 145°F/63°C or the desired doneness.

Transfer the pork chops to a platter, top with the sauce, and serve immediately. Serves four.

Poblano Cream Sauce Ingredients

2 poblano peppers
1 teaspoon minced garlic
½ cup ham or chicken stock
1½ cups heavy cream
¼ cup yellow cornmeal
1 tablespoon freshly squeezed lime juice
½ cup chopped fresh cilantro

Poblano Cream Sauce Instructions

Place the poblano peppers on the direct side of the grid. Close the lid of the EGG and cook, turning occasionally, for 3 to 5 minutes, until the peppers are black on all sides. Transfer the peppers to a resealable plastic bag. Seal the bag and let the peppers steam for 5 minutes. Remove the peppers from the bag and place on a cutting board. Using a paring knife, cut the peppers open lengthwise and remove and discard the seeds. Dice the peppers into small pieces.

Combine the peppers, garlic, stock, and cream in a small saucepan on the stovetop and simmer for 15 minutes. Using a whisk, add the cornmeal and continue to cook for 7 minutes, or until the sauce has thickened. Remove the saucepan from the heat and add the lime juice and cilantro. Keep warm.

Recipe and photo from Big Green Egg.