Poblano peppers, used in the sauce for these pork chops, are a mild chile pepper that originates in Mexico. These peppers impart subtle heat rather than make a bold statement. 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 Big Green Egg Sweet & Smoky Seasoning
- 1 cup firmly packed Double Corn Cornbread, or store-bought
- ½ cup chopped smoked chorizo sausage
- ½ cup chopped fresh cilantro
- ½ cup ham or chicken stock
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
Instructions
Set the 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 4