Stuffed Pork Chop with Chorizo Cornbread Stuffing

Preparation

Hold a knife parallel to your work surface and cut a 1-1/2" slit into the side of each pork chop.

Stick the knife in as far as possible and cut a pocket without widening the hole you’ve made. Season each pork chop on both sides with salt and ancho chili powder. Set aside on a wire rack in the fridge.

Preheat the oven to 350°F and spread the diced cornbread on a sheet tray. Toast, turning once, for about 10 minutes or until lightly browned and crisp. Set aside.

Heat a skillet over medium and add butter. Once melted, add diced chorizo and cook, stirring often, until the chorizo is a golden brown and the butter is stained red.

Add onions and salt. Cook for about 2 minutes before adding jalapeño and garlic. Let cook until fragrant, about 1 minute, before turning off the heat and adding the toasted corn bread and cilantro.

Toss to combine and add the chicken stock. Toss thoroughly and set aside in a bowl to cool.

When ready to stuff, use a spoon or clean hands to divide the stuffing equally between the pork chops. Push the stuffing in through the slit you cut and press down on the pork chop to ensure it is spread evenly.

Turn the oven to 400°F. Meanwhile, put a large oven safe skillet over medium high heat. Add canola oil and sear the pork chops until golden brown on the first side, about 2 minutes.

Flip and transfer the entire pan to the oven for 8 to 10 minutes or until cooked through, 145°F internal. Let rest for 5 to 10 minutes before slicing. Serve with lime wedges and enjoy.