Pork Chops Stuffed With Cheddar Cheese And Poblano Peppers Recipes

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POBLANO-AND-CHEESE-STUFFED PORK CHOPS



Poblano-and-Cheese-Stuffed Pork Chops image

Oaxaca cheese is mild and creamy with a great stretch; we like to think of it as the perfect marriage of mozzarella and string cheese. It helps cut the heat from the poblano pepper in this dish, while also adding a creamy texture without completely oozing out of the pork chops.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 small sweet potatoes (about 1 1/2 pounds)
1 large poblano chile pepper
4 ounces Oaxaca cheese, pulled into small pieces
1 scallion, thinly sliced
1 clove garlic, grated
1/2 teaspoon grated lime zest, plus lime wedges for serving
Kosher salt and freshly ground pepper
4 bone-in pork chops (8 to 10 ounces each; 3/4 to 1 inch thick)
1 1/2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil
1/4 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into 4 pieces

Steps:

  • Preheat the oven to 450˚ F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes.
  • Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper.
  • With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin.
  • Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes.
  • Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.

Nutrition Facts : Calories 660, Fat 38 grams, SaturatedFat 17 grams, Cholesterol 167 milligrams, Sodium 616 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 52 grams, Sugar 8 grams

PORK CHOPS STUFFED WITH CHEDDAR CHEESE AND POBLANO PEPPERS



Pork Chops Stuffed With Cheddar Cheese and Poblano Peppers image

Brined and stuffed boneless chops. A cast-iron skillet recipe by "Cooking for Geeks: Real Science, Great Hacks, and Good Food", Jeff Potter.

Provided by gailanng

Categories     Pork

Time 1h40m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 -4 boneless pork chops
1 poblano pepper, roasted then diced to equal 1/4 cup
1/4 cup cheddar cheese or 1/4 cup monterey jack cheese, cut into small cubes
1/2 teaspoon salt
1/2 teaspoon freshly grated black pepper
vegetable oil
4 cups water
2 tablespoons salt

Steps:

  • In a container, mix 2 tablespoons salt with 4 cups cold water. Stir to dissolve salt. (The brine and chops can be placed in a Ziploc bag, removing air to completely submerge chops.) Place pork chops in the brine and refrigerate for an hour. Then remove them from the brine and pat dry with paper towels. Lay out the chops on a clean plate to allow them to come to room temperature.
  • Using a small knife, make a small incision in the side of the chop, pushing the blade into the center of the chop and moving the blade side to side to create a pocket while keeping the "mouth" as small as possible.
  • Create a filling by combining the poblano, cheese, salt and pepper. Stuff about a tablespoon of filling into each pork chop. Rub the outside of the chops with oil and season with salt and pepper.
  • Heat a cast-iron skillet over medium heat to the point where a droplet of water skitters around the pan. Place chops in the pan, cook about 5 minutes per side. The internal temperature should register about 145 degrees. Remove chops from the pan and allow them to rest for 5 minutes. Good served with rosemary mashed potatoes.

Nutrition Facts : Calories 369, Fat 18.2, SaturatedFat 7.6, Cholesterol 138.8, Sodium 7752.3, Carbohydrate 4.9, Fiber 2, Sugar 0.1, Protein 44.5

CHEESE-STUFFED PORK CHOPS



Cheese-Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

Steps:

  • Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams

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